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Pasta alla Chitarra

Fresh pasta with leeks, rosemary, tomatoes and pancetta.

Pasta alla Chitarra

Ingredients

1/2 cup (1 stick) unsalted butter
6 tablespoons virgin olive oil
2 cups pancetta, cut into 1/4-inch dice
4 leeks, washed, white part only, cut into 1/4-inch dice
6 tablespoons white balsamic vinegar
1 cup San Marzano tomatoes, peeled, seeded, and finely chopped
1/4 teaspoon minced fresh rosemary
6 cups chicken stock
2 pounds chitarra or buccatini pasta, cooked al dente
1 cup chopped fresh Italian parsley
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2 cups fresh ricotta cheese
  kosher salt
  freshly ground black pepper

Cooking Instructions

Chef Walter Pisano uses the authentic pasta chitarra to cut the homemade pasta for this dish at Tulio Ristorante in Seattle.

In a large saucepan over low heat, melt the butter with the olive oil. Add the pancetta and sauté over medium heat until slightly crispy, about 10 minutes. Add the leeks and sauté over low heat until soft, about 5 minutes. Increase the heat to medium-high. Add the white balsamic vinegar and scrape up the browned bits from the bottom of the pan.

Reduce the heat to medium and cook until the liquid is reduced by half. Stir in the tomatoes and cook for 5 minutes. Add the rosemary and chicken stock and reduce the liquid again by half. Turn the heat off and season to taste with salt and pepper.

Toss the cooked, drained pasta in the in the sauce. Add the parsley and toss again. Serve in individual bowls, garnished with fresh ricotta cheese.

Serves 8.

Recipe adapted from Walter Pisano, Chef, Tulio Ristorante.

Equipment List

Saucepan
Colander
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