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Strisce alla Chiantigiana

Strisce alla Chiantigiana

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.


  • 8 ounces pappardelle or 12 oz. spaghetti
  • 1 tablespoon olive oil plus more for serving
  • ½ red onion, thinly sliced
  • 4 ounces pancetta, cut into ¼” pieces
  • Freshly ground black pepper
  • 1½ cups Chianti or other dry red wine
  • ¼ cup low-sodium chicken broth
  • ½ cup grated Parmesan (about 2 oz.) plus more, shaved, for serving

Recipe Preparation

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving ½ cup cooking liquid.

  • Meanwhile, heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until pancetta is brown and crisp, about 5 minutes; season with salt and pepper.

  • Add wine and broth, bring to a boil, and cook, stirring occasionally, until reduced by half, 8–10 minutes. Add pasta, ½ cup reserved cooking liquid, and ½ cup grated Parmesan. Cook, tossing often, until sauce coats pasta, about 3 minutes; season with salt and pepper.

  • Serve pasta drizzled with oil and topped with shaved Parmesan.

Nutritional Content

Calories (kcal) 630 Fat (g) 22 Saturated Fat (g) 8 Cholesterol (mg) 35 Carbohydrates (g) 85 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 20 Sodium (mg) 630Reviews Section

Watch the video: Strangozzi alla Norcina - Le video ricette di Lara (July 2021).