Pasta with Pancetta, Shallots and Sage
La matricia, Salvatore Denaro claims, is Tuscan for "paunch" or "belly"—pancetta, in short, which plays an important role in this pasta sauce. Not to be confused with pasta all'amatriciana, a tomato-and-guanciale dish from the region of Lazio, Denaro's creation, which he calls La Matricianina, is entirely original, made with plenty of shallots and sage. It's wonderful served over spaghetti, or better yet, over short, stubby rigatoni. Plus: Pasta Recipes and Tips
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The pancetta and vegetables can be prepared up to 4 hours ahead.
The sage in this rich pasta will find a natural partner in the herbal, woodsy aromas often found in wines made predominantly from the Sangiovese grape. Lungarotti, one of the oldest producers in Umbria, makes an aromatic, cherry-driven blend of Sangiovese and Canaiolo called Rubesco. Another terrific Umbrian Sangiovese blend is the black-curranty Palazzone Rubbio.