Recipe: Ziti with Tomatoes, Capocollo, and Mozzarella (Italian)

ZITA WITH TOMATOES, CAPOCOLLO, AND MOZZARELLA

"Country cooks know the secret of getting a stunning amount of flavor from a little meat and a lot of tomatoes. Their trick is using cured meats, salami, pancetta, prosciutto or capocollo (also known as the poor man's prosciutto)."

Extra virgin olive oil
3 (1/4-inch thick) slices (about 4 ounces) hot capocollo, coppa or soppresseta cut into generous 1/4-inch dice
3 to four 1/4-inch slices (6 to 8 ounces) pancetta, cut into generous 1/4-inch dice
1/4 teaspoon freshly ground black pepper
1 tightly packed tablespoon fresh Italian parsley, chopped
5 large cloves garlic, chopped
1/2 tightly packed cup fresh basil leaves, chopped
2 cans (28 ounces each) whole tomatoes, drained
Salt to taste
1 (14-ounce) can diced tomatoes, drained
1 pound zita, sedani or small penne, uncooked
1 pound fresh mozzarella, cut into 1/2-inch dice

Fill the bottom of a 12-inch saute pan with olive oil and heat over medium-high heat. Add the capocollo, pancetta and pepper. Cook until lightly browned, (about 7-10 minutes) adding the parsley toward the end.

Raise the heat to medium. Stir in the garlic and basil, sauteing until fragrant, about 30 seconds to 1 minute.

Crush the whole tomatoes with your hands as you add them to the pot. Bring to a boil, cook, uncovered for 8 minutes or until thick. Season with salt and black pepper to taste.

Stir in diced tomatoes and cook an additional minute. Remove from heat and cover pan. (The sauce can wait about an hour at room temperature. It also can be refrigerated in a covered container up to 2 days; reheat before proceeding.)

Cook the pasta in 6 quarts boiling salted water according to package directions and drain immediately.

Toss the pasta with the sauce over medium heat for 3 minutes.

Fold in the mozzarella and turn into a warmed serving bowl. Serve hot.

Makes 4 servings
Source: The Italian Country Table: Home Cooking From Italy's Farmhouse Kitchens by Lynne Rossetto Kasper