Recipe for: Spaghetti alla Chitarra with Bacon, Chile, and Pine Nuts

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:
2 Tbsp salt
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


Preperation Time: 20 Minutes

Cooking Time: 30 Minutes

Total Time: 50 Minutes

Servings: 4


Claire Thomas, The Kitchy Kitchen


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.