My F&W
quick save (...)
Strozzapreti with Tomato-Pancetta Sauce
© Beatriz Da Costa

Strozzapreti with Tomato-Pancetta Sauce

  • SERVINGS: 6 TO 8 SERVINGS
  • FAST

There are many explanations for the name of this pasta, which means "strangle the priest": Nancy Harmon Jenkins's favorite claims that the pasta was meant to fill the priest to the choking point at Sunday lunch so he wouldn't overindulge on the roast that followed. It's very difficult to cook this pasta to the perfect al dente stage: some parts will be underdone, while others will be quite soft.

  1. 1/4 cup extra-virgin olive oil
  2. 2 ounces pancetta, finely chopped
  3. 1 medium onion, halved and thinly sliced
  4. 2 garlic cloves, crushed
  5. 1/2 cup minced flat-leaf parsley
  6. 2 tablespoons finely chopped mint
  7. 2 tablespoons minced celery leaves
  8. 1 dried red chile, crumbled
  9. One 28-ounce can imported tomatoes, preferably from San Marzano
  10. Salt and freshly ground pepper
  11. 1 pound dried strozzapreti pasta
  12. Freshly grated Grana Padana or Parmigiano-Reggiano cheese
  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.
  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 MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.