Strozzapreti with Tomato Sauce and Braised Pancetta

Spaghetteria has been a favorite for years when you’re craving pasta in a hurry. A changing menu that always features classics, and a large table where you can eat together. Here, you eat good pasta, without any fuss, in a cozy atmosphere. With the book Pasta, you can bring the pasta restaurant’s recipes into your own home, from the classic and simple pasta vongole to slightly more challenging showstoppers.

Strozzapreti e pancetta
Here is the recipe for strozzapreti with pork belly, with even more pork belly. A dish from before the cholesterol era. If you can’t find strozzapreti, you can also use fusilli or penne.

Method
Cut both types of pancetta into cubes and fry them for about 20 minutes in a frying pan with the butter and a splash of olive oil. Cut the chili peppers into pieces and add them to the pan with the meat. Season with a little (!) salt. Once the pancetta is nicely browned, add two ladlefuls of water and the puréed tomatoes, and let simmer for about two hours over low heat without a lid. Cook the strozzapreti in plenty of boiling water with a little salt, drain, and add the pasta to the pan with the sauce. Stir well and sprinkle generously with Parmesan, keeping some aside to sprinkle over the dish if desired.
Serve and buon appetito.

Spaghetteria – Pasta

Stefano Cavallari and Gideon Bouwens
€ 17,50
Spectrum