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Strisce alla Chiantigiana

3.8

(1)

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

8 ounces pappardelle or 12 ounces spaghetti
Kosher salt
1 tablespoon olive oil plus more for serving
1/2 red onion, thinly sliced
4 ounces pancetta, cut into 1/4" pieces
Freshly ground black pepper
1 1/2 cups Chianti or other dry red wine
1/4 cup low-sodium chicken broth
1/2 cup grated Parmesan (about 2 ounces) plus more, shaved, for serving

Preparation

  1. Step 1

    Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving 1/2 cup cooking liquid.

    Step 2

    Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until pancetta is brown and crisp, about 5 minutes; season with salt and pepper.

    Step 3

    Add wine and broth, bring to a boil, and cook, stirring occasionally, until reduced by half, 8–10 minutes. Add pasta, 1/2 cup reserved cooking liquid, and 1/2 cup grated Parmesan cheese. Cook, tossing often, until sauce coats pasta, about 3 minutes; season with salt and pepper.

    Step 4

    Serve pasta drizzled with oil and topped with shaved Parmesan.

TagsPastaSaucePappardelleRed WineWineAlcoholBeveragesItalianEuropeanItalian AmericanPancettaCured MeatMeatParmesanCheeseDairyMainDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or LessSimmerBon Appétit
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