Pasta alla Chitarra
|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|
|2 cups||fresh ricotta cheese|
| ||kosher salt|
| ||freshly ground black pepper|
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 sauce. Add the parsley and toss again. Serve in individual bowls, garnished with fresh ricotta cheese.
Recipe adapted from Walter Pisano, Chef, Tulio Ristorante.