Maltagliati With Onion-Tomato Sauce

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    tablespoons extra-virgin olive oil
  • 3
    ounces thick-cut bacon, in 1/2-inch pieces
  • 1
    medium onion, sliced (1 1/2 cups)
  • 12
    cup celery, cut in 1/4-inch dice
  • 1
    teaspoon salt
  • 12
  • 1
    (28 ounce) can san marzano tomatoes, crushed by hand
  • 1
    lb dry lasagna noodle, broken into irregular pieces about 2 inches wide
  • 1
    cup freshly grated pecorino cheese, plus more for passing
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DIRECTIONS

  • Pour 3 tablespoons oil in a big skillet, and set over med-high heat.
  • Toss in the bacon pieces and cook, stirring, for a couple of minutes, as they sizzle and render their fat.
  • Stir in the sliced onion, cook 1/2 minute, stir in the diced celery, and season with 1/2 teaspoon salt and red pepper flakes.
  • Cook, tossing and stirring frequently, until the vegetables soften and start to color, about 5 minutes.
  • Pour in the crushed tomatoes, season with more salt, stir well, and bring to a boil.
  • Cook the sauce at a nicely perking simmer for 10 minutes or so.
  • Meanwhile, heat 6 quarts of water with 1 tablespoon salt, to boiling in a large pot.
  • Drop in the broken lasagna (maltagliati), and cook only until quite al dente.
  • With a spider, lift the pasta from the cooking pot, drain briefly, and drop it onto the simmering sauce.
  • Toss pasta and sauce together for a minute or two.
  • If the dish is dry, ladle in a bit of hot pasta water from the cooking pot.
  • If the dish is soupy, toss it over high heat until concentrated.
  • Turn off the heat, toss in the grated pecorino and drizzle over it the remaining olive oil.
  • Serve directly from the skillet, or from a warm serving bowl, passing additional cheese at the table.
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