FUSILLI ALLA NAPOLETANA
Number Of Ingredients 13
Steps:
- Finely chop the onion, celery, carrot, and garlic. Cut the pancetta into narrow strips and dice the mozzarella. Put the mixture in a wide skillet together with the pancetta and the oil. Fry until the vegetables and pancetta are soft, then pur on the wine and evaporate over high heat. Skin and seed the tomatoes (if you are ussing canned tomatoes, put through a sieve) and add to the skillet together with the tomato paste. Season with salt and pepper, lower heat and cook until the sauce has thickened, stirring from time to time. Cook the fusilli in plenty of boiling, salted water until al dante (10 min.). Drain and transfer to skillet. Add 1 bs. grated cheese and mix well. If the sauce is too thick, dilute with a few Tbs. pasta water. Transfer to serving dish, cover with an even layer of mozzarella cubes and sprinkle with oregano and serve. Serve the remaining pecorino cheese separeately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love