Strozzapreti with Tomato-Pancetta Sauce Recipe

Name: Strozzapreti with Tomato-Pancetta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 ounces pancetta, finely chopped; 1 medium onion, halved and thinly sliced; 2 garlic cloves, crushed; 1/2 cup minced flat-leaf parsley; 2 tablespoons finely chopped mint; 2 tablespoons minced celery leaves; 1 dried red chile, crumbled; One 28-ounce can imported tomatoes, preferably from San Marzano; Salt and freshly ground pepper; 1 pound dried strozzapreti pasta; Freshly grated Grana Padana or Parmigiano-Reggiano cheese

Servings: persons

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

1
Heat the oil in a large saucepan.
2
Add the pancetta and cook over moderately high heat until it begins to brown, about 3 minutes.
3
Add the onion and garlic and cook, stirring, until the onion softens, about 4 minutes.
4
Add the parsley, mint, celery leaves and red chile and cook, stirring, for 2 minutes.
5
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.
6
Season with salt and pepper.
7
Cook the pasta in a large pot of boiling salted water, stirring, until slightly underdone.
8
Drain the pasta lightly, then add it to the sauce and cook for about 1 1/2 minutes longer, until just al dente.
9
Transfer the strozzapreti to a warmed bowl and pass the cheese separately.

648

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 ounces pancetta, finely chopped, 1 medium onion, halved and thinly sliced, 2 garlic cloves, crushed, and more.

Yes, Strozzapreti with Tomato-Pancetta Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strozzapreti with Tomato-Pancetta Sauce

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