Spaghetti in Spicy Tomato Sauce (Lombrichelli All'Etrusca)

By mirelsonp

Ingredients

• 4 tablespoons extra virgin olive oil
• 2 carrots, finely chopped
• 1 stalk celery, finely chopped
• 1 medium-large onion, finely chopped
• 1 fresh red chili, seeded and minced (about 1 tablespoon)
• 1 28-ounce can whole San Marzano tomatoes
• Salt
• 1 pound spaghetti or penne
• 1/2 pound pecorino romano or cacio de Roma, grated

Details

Servings 6

Preparation

Step 1

Heat oil in a large saute' pan. Add carrots, celery and onion and cook on medium until soft. Stir in chili and continue cooking, stirring occasionaly, until vegetables are lightly browned, about 20 minutes total.

Place 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.