Active Time
N/A
Total Time
N/A
Yield
Serves : 6 TO 8 SERVINGS
© Beatriz Da Costa

How to Make It

Step 1    

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.

Step 2    

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.

Suggested Pairing

A straightforward red with good acidity harmonizes with this simple sauce. Consider a Barbera d'Alba or Barbera d'Asti, both from Piedmont.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5