Imported Perciatelli Recipe
TOMATO SAUCE, MEATBALLS, SAUSAGE, PUTTANESCA (SPICY PANCETTA), PESCATORE (SEAFOOD ADD $4.00)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot, boil salted water. Add the perciatelli and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add Meat
Add the sliced Italian sausage and ground beef to the skillet. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Incorporate Pancetta
Stir in diced pancetta and cook for an additional 3-4 minutes until crispy.
Add Tomatoes and Spices
Pour in the crushed tomatoes and add red pepper flakes, salt, and black pepper. Simmer for 15-20 minutes to allow flavors to meld.
Seafood Addition (optional)
If making the Pescatore version, add the seafood mix in the last 5 minutes of cooking until cooked through.
Combine Pasta and Sauce
Add the cooked perciatelli to the sauce and toss to coat. Cook for an additional 2-3 minutes.
Serve
Garnish with chopped parsley before serving. Serve hot.