Strangozzi with Tomato-Bacon Sauce

Name: Strangozzi with Tomato-Bacon Sauce
Yield: makes 7 to 8 cups, enough for 2 batches strangozzi or 2 pounds dried pasta, serving 12
Ingredients: 1 medium onion, cut in 1-inch chunks; 1 medium carrot, cut in 1-inch chunks; 1 medium stalk celery, cut in 1-inch chunks; 4 plump garlic cloves, peeled; 4 ounces thick-sliced bacon (about 4 slices); 3 tablespoons extra-virgin olive oil; 1/2 teaspoon peperoncino flakes, or to taste; 6 cups (two 28-ounce cans) canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 3 tablespoons loosely packed fresh marjoram leaves, chopped; 4 stalks or big sprigs fresh basil; 1 teaspoon kosher salt; 1 batch (1 1/2 pounds) Homemade Strangozzi (page 202); 1 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing; Extra-virgin olive oil, best-quality, for finishing the pasta; A food processor; a heavy-bottomed deep skillet or sauté pan, 12-inch diameter or wider; a large pot, 8-quart capacity, for cooking the pasta

December 9, 2011

Like pasta itself, tomato sauces for pasta come in endless varieties. This one gets a depth of flavor from vegetable pestata and good bacon. The recipe makes enough sauce to dress two batches of pasta. Use half on fresh strangozzi, and pack up half for a future meal: it will keep in the freezer for 4 to 6 weeks and will be wonderful on any pasta you choose.

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