Zuppa forte, an old-school Neapolitan dish, is a rich and spicy paste-like mixture made by slow-cooking meats with garlic, tomatoes, and preserved chilies until concentrated. In the cookbook “Milk Street 365,” pancetta is used as a substitute for traditional meats. The sauce is made by blending whole peeled tomatoes with gochujang or Calabrian chili paste for a complex flavor. Fresh basil and ricotta cheese complement the intensity of the sauce.
The recipe for Pasta with Spicy Tomato and Pancetta Sauce is quick and easy, taking just 30 minutes to make. The sauce is made by simmering pancetta, garlic, bay leaves, tomato paste, and rosemary until thick and flavorful. The pasta is cooked separately and then combined with the sauce, along with some reserved cooking water to loosen the noodles. The dish is finished with fresh basil and dollops of ricotta cheese.
For more recipes like this, visit Christopher Kimball’s Milk Street website at 177milkstreet.com/ap. This recipe offers a modern twist on a classic Neapolitan dish, using simple ingredients to create a flavorful and satisfying meal. Whether spread on crusty bread or used as a soup base or pasta sauce, Zuppa forte is a versatile and delicious addition to any kitchen.
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