Guitar Spaghetti / Pasta alla Chittara
Serves 8 to 10 as a first course or 4 to 6 as an entrée
- 1/2 cup extra virgin olive oil
- 1 pound ground lamb
- 3 whole bay leaves
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 (oz.) can whole peeled tomatoes, crushed by hand (We like San Marzano tomatoes!)
- 2 large red bell peppers, stemmed, seeded, and sliced 1/4-inch thick*
- 1 large yellow bell pepper, stemmed, seeded, and sliced 1/4-inch thick*
- 1 pound spaghetti alla chitarra* (recipe follows)
- Grated Pecorino Romano, for garnish
- Spaghetti alla chitarra
- 3 cups durum semolina flour
- 4 large eggs, beaten with a fork
- Pinch salt
- Heat oil in a 6-quart saucepan over medium-high. Cook lamb, stirring and breaking up meat into small pieces, until browned, 6–8 minutes. Stir in sliced peppers, bay leaves, garlic, salt, and pepper; cook until garlic softens 2–3 minutes. Stir in wine; cook until reduced by half, 2–3 minutes. Add stock and tomatoes; bring to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly thickened, 35–40 minutes. Discard bay leaves.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente, 10–12 minutes. Drain pasta and transfer to pan with sauce. Add salt and pepper to taste and, using tongs, toss pasta in sauce.
- For the pasta
- On a board combine the flour and salt. Make a hole in the center of the pasta and add the eggs. Mix until a dough is formed. Cover and let rest 30 minutes.
- Cut dough into quarters and flatten with rolling pin. Thin each piece in a pasta machine. Place each piece on top of the chitarra and roll over it with a rolling pin to create the “square shape” pasta.
- Want a nifty Pepper Scoop to help make seeding fresh peppers a snap? See:
This recipe was featured on Season 27 - Episode 2721.