Perciatelli with Ricotta Salata

Perciatelli is a long, round noodle similar to spaghetti, but thick and hollow.

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  • Servings: 4 TO 6

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  • 1 tablespoon extra-virgin olive oil
  • 2 slices pancetta, finely chopped (1 1/2 ounces)
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 small celery rib, finely chopped
  • 1/2 cup dry white wine
  • One 14-ounce can peeled Italian tomatoes, chopped, liquid reserved
  • 1 teaspoon tomato paste
  • Salt and freshly ground pepper
  • 1 pound perciatelli or bucatini
  • 1/4 pound ricotta salata, crumbled, or fresh ricotta
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped parsley
  • 1 small garlic clove, minced

How to make this recipe

  1. Heat the oil in a large skillet. Add the pancetta, onion, carrot and celery and cook over low heat until the onion is soft but not browned, about 5 minutes. Add the wine and simmer over moderate heat until reduced by half, about 3 minutes. Add the tomatoes with their liquid and the tomato paste and bring to a simmer. Cover and cook over low heat until thickened, about 20 minutes. Season with salt and pepper and keep warm.

  2. Cook the perciatelli in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the perciatelli and return it to the pot. Add the tomato sauce, reserved pasta cooking water, ricotta salata, basil, parsley and garlic and toss to coat. Transfer to a warmed bowl and serve at once.

Contributed By Published May 1999

462082 recipes/perciatelli-with-ricotta-salata 2013-12-06T23:41:30+00:00 Anna Teresa Callen italian|pasta-and-noodles|4|6|fast|weeknight-dinner may-1999,anna teresa callen,italian food,perciatelli pasta,ricotta salata,tomato sauce,pasta with pancetta recipes,perciatelli-with-ricotta-salata 462082

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