Rigatoni pasta with tomato sauce and pancetta

Ingredients:

• 1/2 cup diced pancetta or bacon (about 200g)
• 500 g rigatoni pasta
• 1 medium onion, chopped
• 1 tsp dried pepper flakes
• 2 tbsp tomato paste
• 6 cloves garlic, sliced
• 3 bay leaves
• 1 tsp chopped fresh rosemary
• Coarse salt
• Freshly ground pepper
• 2 cans (800g each) of canned small-fruited tomatoes (such as San Marzano or Cherry), crushed by hand
• 1 parmesan rind (optional), grated parmesan cheese for sprinkling
• 1/2 cup chopped fresh parsley
• 1 cup dry white wine
• Turkey giblets and neck

Preparation:

1. Stir-fry the pancetta in a large saucepan over medium heat until crisp, about 5 minutes. Meanwhile, rinse the turkey giblets and cut into small pieces.
   
   Add the giblets and neck to the pan and fry for 5 minutes. Add the onion and red pepper and continue frying for about 3 minutes. Stir in the tomato paste, garlic, bay leaves, rosemary, and 1 teaspoon of salt. Cook, stirring, for about 5 more minutes.
2. Pour the wine into the pan and simmer for about 5 minutes. Add the tomatoes with their brine, 3 cups of water, and the Parmesan rind. Increase the heat and bring to a boil, stirring occasionally. Reduce the heat, cover, and simmer over low heat, stirring occasionally, for 4-5 hours.
3. Remove the neck, separate the meat from the bone, cut into pieces, and return the meat to the sauce. Remove the bay leaves. Stir in the parsley, salt, and pepper.
4. Bring a saucepan of salted water to a boil. Add the rigatoni pasta and cook for the amount of time indicated on the package. Drain and toss the pasta with the sauce. Serve the rigatoni pasta sprinkled with Parmesan cheese.