Strozzapreti with Tomato-Pancetta Sauce
Strozzapreti with Tomato-Pancetta Sauce
Strozzapreti with Tomato-Pancetta Sauce
© Beatriz Da Costa
Strozzapreti with Tomato-Pancetta Sauce
- SERVINGS: 6 TO 8 SERVINGS
Ingredients
- 1/4 cup extra-virgin olive oil
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2 ounces pancetta, finely chopped
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1 medium onion, halved and thinly sliced
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2 garlic cloves, crushed
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1/2 cup minced flat-leaf parsley
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2 tablespoons finely chopped mint
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2 tablespoons minced celery leaves
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1 dried red chile, crumbled
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One 28-ounce can imported tomatoes, preferably from San Marzano
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Salt and freshly ground pepper
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1 pound dried strozzapreti pasta
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Freshly grated Grana Padana or Parmigiano-Reggiano cheese
Directions
- Heat the oil in a large saucepan. Add the pancetta and cook over moderately high heat until it begins to brown, about 3 minutes. Add the onion and garlic and cook, stirring, until the onion softens, about 4 minutes. Add the parsley, mint, celery leaves and red chile and cook, stirring, for 2 minutes. Add the tomatoes and their liquid and simmer over moderately high heat, crushing the tomatoes with a wooden spoon, until the sauce is thick, about 25 minutes. Season with salt and pepper.
- Cook the pasta in a large pot of boiling salted water, stirring, until slightly underdone. Drain the pasta lightly, then add it to the sauce and cook for about 1 1/2 minutes longer, until just al dente. Transfer the strozzapreti to a warmed bowl and pass the cheese separately.
Strozzapreti with Tomato-Pancetta Sauce
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