Our most requested pasta dish is called Rigatoni Focaccia from the iconic NYC restaurant Da Silvano that sadly closed. Da Silvano’s Rigatoni Focaccia Ingredients: Fine sea salt 1 pound/450g rigatoni 2 sage leaves 3 sprigs of rosemary 10 cloves garlic, smashed and peeled 8 oz bacon, cut into ¼-in pieces Splash of dry white wine 6 plum tomatoes, coarsely chopped 1 cup heavy cream 1 tablespoon unsalted butter 1 cup/freshly grated Parmesan 2 Tbsp minced flat-leaf parsley Freshly ground black pepper Directions : Bring a large pot of salted water to a boil. Add the rigatoni to the pot and cook until al dente, about 10 minutes. While the rigatoni is cooking, chop the sage, rosemary, and garlic together into a thick paste. Set aside. Warm a sauté pan wide and deep enough to hold all the ingredients over medium heat. Add the bacon and cook until some fat has rendered and it has just begun to brown and crisp, about 6 minutes. Add the sage-rose-mary-garlic mixture, stir, and cook for 2 minutes...