Recipe for: Spaghetti alla Chitarra with Bacon, Chile, and Pine Nuts
|For the arrabbiata sauce:|
|2 Tbsp||extra virgin olive oil|
|2||large garlic cloves, finely chopped|
|¼ tsp||dried crushed red pepper|
|1 28-oz. can||1 28-oz. can|
|1 tsp||tomato paste|
|½ cup||dry white wine|
|⅔ cup||fresh basil, thinly sliced|
|salt, to taste|
|For the pasta:|
|8 oz.||dried chitarra pasta|
|½ cup||thick-cut bacon, roughly chopped|
|2 Tbsp||extra virgin olive oil, plus more for drizling|
|1||fresh red chile (cayenne or serrano)|
|3||garlic cloves, thinly sliced|
|¼ cup||pine nuts, toasted|
|¼ cup||whole flat-leave parsley|
|salt, to taste|
|¼ cup||toasted breadcrumbs|
|¼ cup||Parmesan, finely grated|
NOTE: The sauce recipe makes four cups. Use as is, or adjust accordingly.
1. First, make the sauce. Heat oil; add garlic and crushed red pepper. Cook for 30 seconds. Add tomatoes, tomato paste, and wine. Cook for five minutes; add basil, and cook for another five minutes. Pour mixture into blender; purée sauce. Season to taste.
2. Bring six quarts water to boil; add two tablespoons salt. Cook pasta according to package directions until tender yet al dente. Drain pasta, reserving one cup cooking liquid.
3. In 12- to 14-inch sauté pan over medium heat, cook bacon until barely crisp (five to seven minutes). Add olive oil, chile, and garlic; slowly sweat until garlic is golden (about three minutes). Add pine nuts, parsley, half-cup arrabbiata sauce, and one cup pasta cooking liquid. Bring to simmer. Season with salt and pepper.
4. Add drained pasta to bacon-arrabbiata mixture. Toss over high heat for one minute. Scoop pasta into bowls. Sprinkle with toasted breadcrumbs and grated Parmesan. Drizzle with olive oil, and serve immediately.