Maltagliati With Onion-Tomato Sauce - cooking recipe

Ingredients

5 tablespoons extra-virgin olive oil
3 ounces thick-cut bacon, in 1/2-inch pieces
1 medium onion, sliced (1 1/2 cups)
1/2 cup celery, cut in 1/4-inch dice
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 (28 ounce) can san marzano tomatoes, crushed by hand
1 lb dry lasagna noodle, broken into irregular pieces about 2 inches wide
1 cup freshly grated pecorino cheese, plus more for passing

Preparation

Pour 3 tablespoons oil in a big skillet, and set over med-high heat.
Toss in the bacon pieces and cook, stirring, for a couple of minutes, as they sizzle and render their fat.
Stir in the sliced onion, cook 1/2 minute, stir in the diced celery, and season with 1/2 teaspoon salt and red pepper flakes.
Cook, tossing and stirring frequently, until the vegetables soften and start to color, about 5 minutes.
Pour in the crushed tomatoes, season with more salt, stir well, and bring to a boil.
Cook the sauce at a nicely perking simmer for 10 minutes or so.
Meanwhile, heat 6 quarts of water with 1 tablespoon salt, to boiling in a large pot.
Drop in the broken lasagna (maltagliati), and cook only until quite al dente.
With a spider, lift the pasta from the cooking pot, drain briefly, and drop it onto the simmering sauce.
Toss pasta and sauce together for a minute or two.
If the dish is dry, ladle in a bit of hot pasta water from the cooking pot.
If the dish is soupy, toss it over high heat until concentrated.
Turn off the heat, toss in the grated pecorino and drizzle over it the remaining olive oil.
Serve directly from the skillet, or from a warm serving bowl, passing additional cheese at the table.