Spinach and tomato pasta sauce, Romagna style from Marcella Cucina by Marcella Hazan

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Notes about this recipe

  • metacritic on February 12, 2022

    While so many people celebrate the butter tomato sauce, this is my favorite of all the Marcella pasta sauces. It is savory, almost healthy, and certainly spinach forward even as it makes good use of pancetta, carrots, and plenty of butter. I tend to cook this dish until the spinach breaks down, though i don't know that this is intended. I've cooked it more and less, and while i prefer the spinach cooked to the point where no piece is distinct from another and all is almost closer to brown than green, it is good (but different) if cooked just to the point of being wilted and then following the steps as she lays them out.

  • totoro on August 15, 2020

    Comforting, rich, and full of goodness. Great alternative to a meat sauce. Definitely benefits from egg pasta (decent store bought does the trick for every day). You need to use the whole amount of butter and cheese - but it's not that much really if you don't drown your pasta in sauce. I tried reducing once on a more weight-conscious day and it was not a success!

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