Maltagliati With Onion-Tomato Sauce
"In 'Lidia's Italy' by Lidia Bastianich"
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 5 tablespoons extra-virgin olive oil
- 3 ounces thick-cut bacon, in 1/2-inch pieces
- 1 medium onion, sliced (1 1/2 cups)
- 1⁄2 cup celery, cut in 1/4-inch dice
- 1 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 1 (28 ounce) can san marzano tomatoes, crushed by hand
- 1 lb dry lasagna noodle, broken into irregular pieces about 2 inches wide
- 1 cup freshly grated pecorino cheese, plus more for passing
directions
- Pour 3 tablespoons oil in a big skillet, and set over med-high heat.
- Toss in the bacon pieces and cook, stirring, for a couple of minutes, as they sizzle and render their fat.
- Stir in the sliced onion, cook 1/2 minute, stir in the diced celery, and season with 1/2 teaspoon salt and red pepper flakes.
- Cook, tossing and stirring frequently, until the vegetables soften and start to color, about 5 minutes.
- Pour in the crushed tomatoes, season with more salt, stir well, and bring to a boil.
- Cook the sauce at a nicely perking simmer for 10 minutes or so.
- Meanwhile, heat 6 quarts of water with 1 tablespoon salt, to boiling in a large pot.
- Drop in the broken lasagna (maltagliati), and cook only until quite al dente.
- With a spider, lift the pasta from the cooking pot, drain briefly, and drop it onto the simmering sauce.
- Toss pasta and sauce together for a minute or two.
- If the dish is dry, ladle in a bit of hot pasta water from the cooking pot.
- If the dish is soupy, toss it over high heat until concentrated.
- Turn off the heat, toss in the grated pecorino and drizzle over it the remaining olive oil.
- Serve directly from the skillet, or from a warm serving bowl, passing additional cheese at the table.
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