Spaghetti in Spicy Tomato Sauce (Lombrichelli allEtrusca)

1. 1

   Heat oil in a large saute pan.

2. 2

   Add carrots, celery and onion and cook on medium until soft.

3. 3

   Stir in chili and continue cooking, stirring occasionally, until vegetables are lightly browned, about 20 minutes total.

4. 4

   Place tomatoes in a bowl, crush fine with your hands and add to pan.

5. 5

   Stir.

6. 6

   Bring to a simmer, reduce heat to very low and cook, stirring from time to time, 1 1/2 hours, until reduced and concentrated.

7. 7

   Do not allow sauce to scorch.

8. 8

   Season to taste with salt.

9. 9

   Set aside.

10. 10

    Bring a pot of salted water to a boil for pasta.

11. 11

    Cook pasta until al dente.

12. 12

    Add 1/2 cup pasta water to tomato mixture.

13. 13

    Drain pasta.

14. 14

    Reheat sauce to a simmer, add pasta and toss a few minutes until pasta is well coated with sauce.

15. 15

    Serve, with generous drifts of cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.