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La Barbicina di Orgosolo

3 tablespoons extra-virgin olive oil
6 ounces pancetta, minced
3 fat cloves garlic, peeled, crushed, and minced
2 cups canned tomato puree
3/4 teaspoon fine sea salt, plus additional for cooking pasta
2/3 cup good red wine
1 tablespoon good red wine vinegar
1 cup just-grated pecorino
1 batch malloreddus di Desulo or 12 ounces of penne, fusilli, ziti, or other short-cut pasta
8 ounces bottarga


In a large terra-cotta or enameled cast-iron casserole over a medium flame, warm the olive oil and saute the pancetta, tossing it about in the oil for several minutes before softening the garlic in the fat, taking care not to color it. Add the tomato puree, the 3/4 teaspoon sea salt, and the wine, bringing the mixture to a gentle simmer and permitting it to reduce for 15 minutes. Off the flame, add the red wine vinegar and 1/2 cup of the pecorino, giving the sauce a good stir and letting it to cool, uncovered. Meanwhile, in abundant, boiling, sea-salted water, cook the malloreddus or the other pasta to al dente, draining it and transferring it to a large bowl. Toss the just-cooked pasta with the remaining pecorino, then grate the bottarga over it, giving the whole another tossing to distribute the bottarga. Turn the pasta out into the terra-cotta casserole with the still-warm sauce, tossing it about and coating it well. Carry la barbicina to the table, serving it in warmed, shallow bowls. Pass around a jug of honorable red wine.

Source: www.epicurious.com