Linguine in rosticciana sauce

Linguine in rosticciana sauce is a dish that combines pasta with the hearty flavors of pork meat, coming from rosticciana (also known as “rosticciata”), typical of Tuscany. Here’s how to prepare it:

Ingredients

• 350g of linguine
• 300g of pork rosticciana, cut into cubes
• 1 chopped onion
• 2 cloves of garlic, chopped
• 1 sprig of rosemary
• 200ml of tomato passata
• 100ml of red wine
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional for serving)
• Pasta cooking water to taste

Preparation

1. In a large skillet, heat a drizzle of extra virgin olive oil and sauté the chopped onion and garlic until they become translucent.
2. Add the cubes of rosticciana and brown them well until they are colored on all sides. Then, season with the rosemary.
3. Deglaze with the red wine and let the alcohol evaporate.
4. Pour in the tomato passata, adjust with salt and pepper, and cook on medium-low heat for about 30 minutes, until the sauce thickens and the meat becomes tender. If necessary, add a little water during cooking.
5. Meanwhile, bring a pot of salted water to a boil and cook the linguine until al dente. Reserve a cup of cooking water before draining the pasta.
6. Add the linguine to the rosticciana sauce, mixing in some of the reserved cooking water to achieve the desired creaminess.
7. Serve immediately, topped with grated Parmesan if you like.

Curiosity

Rosticciana is a preparation of pork meat that is highly appreciated in the central regions of Italy, especially in Tuscany. It involves marinated and slow-cooked pork ribs, usually prepared on the grill or in the oven. In this recipe, the meat is first stewed in the tomato sauce and then used to dress the pasta, creating a rich and flavorful combination.