Joanne Weir Follow @ChefJoanneWeir

Garganelle Pasta with Tomato Sugo, Basil and Grana Padano

Garganelle Pasta with Tomato Sugo, Basil and Grana Padano

I learned how to make this pasta shape, called garganelle, from an Italian friend.  Since then, I've shared the technique with family and friends.  Everyone has such a good time rolling the pasta squared over the ridged board into delicate spirals!  Here, I'm tossing it with an equally delicate, yet oh so flavorful sauce.  

Now it's featured on my show!!  Follow this link to watch episode #413 of Plates & Places and see how easily this dish comes together!

Serves 6



1 recipe garganelle pasta
3 tablespoons extra virgin olive oil
2 ounces finely minced pancetta or guanciale
3 cloves garlic, crushed
¼ cup finely minced yellow onion
4 cups Mutti brand Polpa tomatoes, pureed
1 teaspoon sugar
Small pinch crushed red pepper flakes
Kosher Salt
1 cup finely grated Grana Padano
1/4 cup torn basil leaves


Warm 1 tablespoon of the olive oil in a frying pan over medium heat and add the pancetta or guanciale and cook, stirring until light golden.  Set aside.

Warm the remaining 2 tablespoons olive oil in a large frying pan over medium high heat until it ripples. Add the garlic and cook, stirring occasionally until golden, about 1 minute.  Remove the garlic and discard.  Add the onions and cook, stirring, until the onions are soft and translucent, about 5 to 7 minutes. 

Add the Polpa tomatoes, ¼ cup water, sugar, crushed red pepper flakes and salt to taste.  Reduce the heat to medium low and simmer until the sauce thickens slightly, about 10 minutes.  Add the pancetta or guanciale and stir to combine.

Toss the sauce with the hot pasta and basil and place on warm serving plates.  Garnish with Grana Padano.