Chef Rachael Grossman of Artigiano in Portland produces a flawless version of this Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.
Ingredients . . .
12 oz. thick-cut bacon, cut crosswise into 1⁄4" strips
2 tbsp. unsalted butter
2 medium carrots, finely chopped
1 large yellow onion, finely chopped
Kosher salt, to taste
4 cloves garlic, finely chopped
1 sprig rosemary
1 sprig sage
2 tbsp. red wine
2 tbsp. olive oil
2 tsp. freshly ground black pepper, plus more to taste
1 tsp. crushed red chile flakes
1 lb. dried spaghetti
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
Finely grated pecorino, to garnish
Thinly sliced parsley, to garnish
Instructions . . .
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 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
- with a Bolla Chianti
- recipe Saveur.com