Strozzapreti with Tomato-Pancetta Sauce

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 ounces pancetta
• finely chopped
• 1 medium onion
• halved and thinly sliced
• 2 garlic cloves
• crushed
• 1/2 cup minced flat-leaf parsley
• 2 tablespoons finely chopped mint
• 2 tablespoons minced celery leaves
• 1 dried red chile
• crumbled
• One 28-ounce can imported tomatoes
• preferably from San Marzano
• Salt and freshly ground pepper
• 1 pound dried strozzapreti pasta
• Freshly grated Grana Padana or Parmigiano-Reggiano cheese

Instructions

1. Heat the oil in a large saucepan.
2. Add the pancetta and cook over moderately high heat until it begins to brown, about 3 minutes.
3. Add the onion and garlic and cook, stirring, until the onion softens, about 4 minutes.
4. Add the parsley, mint, celery leaves and red chile and cook, stirring, for 2 minutes.
5. Add the tomatoes and their liquid and simmer over moderately high heat, crushing the tomatoes with a wooden spoon, until the sauce is thick, about 25 minutes.
6. Season with salt and pepper.
7. Cook the pasta in a large pot of boiling salted water, stirring, until slightly underdone.
8. Drain the pasta lightly, then add it to the sauce and cook for about 1 1/2 minutes longer, until just al dente.
9. Transfer the strozzapreti to a warmed bowl and pass the cheese separately.