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Pasta alla Chitarra

1/2 cup (1 stick)unsalted butter
6 tablespoonsvirgin olive oil
2 cupspancetta, cut into 1/4-inch dice
4leeks, washed, white part only, cut into 1/4-inch dice
6 tablespoonswhite balsamic vinegar
1 cupSan Marzano tomatoes, peeled, seeded, and finely chopped
1/4 teaspoonminced fresh rosemary
6 cupschicken stock
2 poundschitarra or buccatini pasta, cooked al dente
1 cupchopped fresh Italian parsley
2 cupsfresh ricotta cheese
kosher salt
freshly ground black pepper
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Pasta alla Chitarra - Equipment List

Saucepan
Colander

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Pasta alla Chitarra - 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.

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Pasta alla Chitarra - Instructions Continued

Recipe adapted from Walter Pisano, Chef, Tulio Ristorante.

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