Recipe for Pastasciutta (Pastachuta)

Want to share a Corsican family recipe, the pastasciutta is a mixture of flavors and love, transmitted from generation to generation, it is at the table that it makes the happiness of all.

More than a recipe, today what we offer you is a story. And to get started, bring the necessary ingredients, take the time to read the recipe and prepare all the ingredients in advance, you're in for a treat!

Ingredients for 6 people

• 600g of dry pasta
• 1kg of ground beef
• 2 slices of smoked bacon
• 1kg of peeled tomatoes
• 70g tomato paste
• 10g of olive oil
• 200g of Corsican ewe's milk tomme
• 1 onion
• 3 cloves of garlic
• 2g of paprika
• 2g of turmeric
• 2g of cumin
• 7,5g of maquis herb
• 60g of coarse salt
• Salt and pepper (preferably white)

Preparation of the Pastasciutta

(Total time : 1h = Preparation : 30min + Cooking : 30min)

Step 1: Peel and chop the onion and the garlic cloves, then in a casserole over low heat, brown them in olive oil.
Step 2: Pour the peeled tomatoes into a bowl, cut them into small pieces and add them to the pot.
Step 3: Add the tomato paste and the herbs from the maquis. Simmer over low heat to reduce the sauce.
Step 4: Cut the smoked bacon into large lardons, cook them in a frying pan over medium heat and add them to the casserole.
Step 5: Mix the ground beef, spices, salt and pepper and make balls of 5cm in diameter.
Step 6: Add the meatballs to the pan used for the lardons, add oil if necessary and mark them on all sides over medium heat.
Step 7: Add the meatballs to the pan and mix, let cook for about 10 to 15 minutes.
Step 8: Put 6 liters of water in a pot, add the coarse salt and bring to a boil.
Step 9: Add the pasta to the pot and cook it.
Step 10: Adjust the seasoning of the tomato sauce if necessary and leave on low heat.
Step 11: Serve the pasta in a plate, delicately top with one or two ladles of tomato sauce / meatballs and sprinkle with freshly grated Corsican sheep's milk cheese.

Tasting

The pastasciutta can be served with green olives and goes very well with an Orenga de Gaffory wine. Note that the pastasciutta can be made all year round, but preferably in summer if you want to make a tomato sauce with fresh tomatoes.

Storage

You can keep the sauce in an airtight box for 2 or 3 days.

To finish, I wish you a good day or a good evening and invite you to come and discover other recipes all as greedy. And for those who lack time, do not hesitate to visit our store of Corsican products, we propose you numerous products made in the respect of the tradition. CorseBoutique, the best of Corsica. Thanks to all !