Strozzapreti with Tomato-Pancetta Sauce

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Ingredients

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.