Pappardelle in Chianti Sauce
This recipe was featured in the December 2015 magazine of Every Day with Rachael Ray magazine.
- 2 tablespoons olive oil
- 1/3 pound pancetta or guanciale, chopped or sliced into matchsticks
- 3 tablespoons rosemary, chopped
- 4 large cloves garlic, chopped
- 2 teaspoons coarse black pepper plus additional
- 2 cups Chianti (dry Tuscan red wine)
- 1/2 cup chicken stock
- Salt
- 1 pound whole-wheat or semolina pappardelle
- 1 cup (4 ounces) grated Parmigiano-Reggiano or Grana Padano
- EVOO – Extra Virgin Olive Oil, for liberal drizzling
Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until the fat is rendered, 2-3 minutes. Add the rosemary, garlic and 2 teaspoons pepper; stir a minute. Add the wine and stock; bring to a boil. Cook, stirring occasionally, until the sauce has reduced by half, about 12 minutes.
Serve with tricolor salad (endive, radicchio and arugula or romaine) dressed with balsamic, EVOO, salt and pepper.