Recipe by gailanng
Chef Rachael Grossman of Artigiano in Portland produces a delicious 'version' of this Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon. Follow the recipe exactly for each ingredient sets off the next. From Saveur.
- 12 ounces thick-cut bacon, cut crosswise into 1/4 inch strips
- 2 tablespoons unsalted butter
- 2 medium carrots, finely chopped
- 1 large yellow onion, finely chopped
- kosher salt, to taste
- 4 garlic cloves, finely chopped
- 1 sprig rosemary
- 1 sprig sage
- 2 tablespoons red wine
- 1 (28 ounce) canwhole peeled tomatoes with juice, crushed by hand
- 2 tablespoons olive oil
- 2 teaspoons fresh ground black pepper, plus more to taste
- 1 teaspoon crushed red chile flakes
- 1 lb dried spaghetti
- finely grated pecorino cheese, to garnish
- thinly sliced parsley, to garnish
Directions See How It's Made
- Heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
- Add butter to pan and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes. Add half (1/2) the garlic and rosemary and sage and cook, stirring, until fragrant, about 2 minutes. Add wine and cook, stirring, until evaporated, about 5 minutes. Add tomatoes and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours. Remove and discard rosemary and sage and transfer sauce to a blender; puree and then return to pan. Stir in 3/4 of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.
- Meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and add to pan with sauce; toss to coat. Divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon, pecorino and parsley.