Bucatini Ravello
Ingredients
- 1/4 cup minced pancetta ⓘ
- 1 white onion, peeled and minced ⓘ
- 2 large carrots, peeled and minced ⓘ
- 2 stalks celery, minced
- 1 teaspoon tomato paste
- 1/2 cup white wine
- 1 bay leaf ⓘ
- 10 plum tomatoes, roughly chopped ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon freshly ground pepper ⓘ
- 1 1/2 pounds bucatini pasta
- 2 teaspoons minced rosemary leaves ⓘ
- 1/2 cup grated ricotta salata cheese ⓘ
Instructions
- Fry the pancetta in a large, heavy skillet over medium heat until golden, about 5 minutes.
- Add the onion and cook until translucent, about 5 minutes.
- Add the carrots and celery and cook for 5 minutes.
- Add the tomato paste, wine, bay leaf and tomatoes.
- Cover and simmer for 25 minutes, until the vegetables are very soft.
- Pass the sauce through a food mill.
- Season to taste with salt and pepper.
- Cook the pasta in salted water until tender.
- Toss with the sauce.
- Add the rosemary and serve with grated ricotta salata, or aged sheep cheese.
Nutrition & Diet Analysis (per serving)
313
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).