Spaghetti in Spicy Tomato Sauce (Lombrichelli all’Etrusca)

5.0(216)

by Florence Fabricant

Open original recipe

ItalianDinner, Weeknight, Pastas, Main Course

Servings

6 servings

Total time

2h 30m

Calories / serving

2329 kcal

Ingredients (9)

serves

4 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 carrots, finely choppedcarrot
1 stalk celery, finely choppedcelery
1 medium-large onion, finely choppedonion
1 fresh red chili, seeded and minced (about 1 tablespoon)
1 28-ounce can whole San Marzano tomatoestomato
Saltsalt
117 6/10 ounce (500 gram) package imported dried spaghetti alla chitarra or one pound regular dried spaghetti or penne
1/2 pound pecorino Romano or cacio de Roma, gratedpecorino

Instructions (3 steps)

01Heat oil in a large sauté pan. Add carrots, celery and onion and cook on medium until soft. Stir in chili and continue cooking, stirring occasionally, until vegetables are lightly browned, about 20 minutes total.
02Place tomatoes in a bowl, crush fine with your hands and add to pan. Stir. Bring to a simmer, reduce heat to very low and cook, stirring from time to time, 1 1/2 hours, until reduced and concentrated. Do not allow sauce to scorch. Season to taste with salt. Set aside.

Bring a pot of salted water to a boil for pasta. Cook pasta until al dente. Add 1/2 cup pasta water to tomato mixture. Drain pasta. Reheat sauce to a simmer, add pasta and toss a few minutes until pasta is well coated with sauce. Serve, with generous drifts of cheese on top.

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