Peachy the Magazine Holiday 2021 | Page 75

FOOD + ENTERTAINING

Set an 8-quart stock pot over mediumhigh heat . Add half of the olive oil to the pot . Allow the oil to heat up for about 30 seconds , then add the chopped bacon or pancetta to the pot and cook until crisp . Remove cooked bacon and drain all but about one tablespoon of the oil from the pot . Add remaining olive oil and cook the onions , celery , and red pepper flakes over medium heat for 3 to 5 minutes . Add the mushrooms and cook 5 minutes . Add salt to taste .

Return the bacon to the pot . Add garlic and stir , cooking for one minute . Then add the wine and red wine vinegar , continue to cook until liquid is evaporated to just one teaspoon . Add the tomatoes , crushing with your hand as you add to the pot . Stir frequently for about 10 minutes , lightly popping and breaking up the tomatoes with the back of a wooden spoon . Adjust the heat as necessary to maintain a light simmer .

Meanwhile , bring a large pot of salted water to a boil over high heat . Add the pasta and cook , stirring occasionally , until tender but still firm to the bite , 8 to 9 minutes . Drain the cooked pasta , reserving ½ cup of the pasta water . Add the cooked pasta directly to the sauce . Add grated Parmesan and reserved pasta water to the mixture , stirring until the cheese has melted .

Transfer to serving bowl or individual bowls . Top with torn basil and a bit of Maldon finishing salt . Serve hot with extra Parmesan , if desired .

Add ½ cup vegetable stock and let simmer for 15 minutes over low heat .

Add butter , heavy cream , and orange zest . Simmer for an additional 10 minutes until cream is reduced into the sauce . Check seasoning and adjust as necessary .

HOLIDAY 2021 73