FUSILLI NAPOLETANA

FUSILLI NAPOLETANA 1 med. onion 1 stick celery 1 sm. carrot 1 clove garlic 2 oz. pancetta 4 oz. mozzarella cheese 3 tbsp. olive oil 1/2 c. dry white wine 4 ripe or canned tomatoes 1 tbsp. tomato paste Freshly ground pepper Salt 12 oz. fusilli (pasta spirals) 1/4 c. grated Pecorino cheese (or Parmesan or Romano) Pinch of oregano

Finely chop onion, celery, carrot and garlic. Cut pancetta into narrow strips and dice the mozzarella. Put the mixture in a wide skillet together with pancetta and the oil. Fry until vegetables and pancetta are soft, then pour on white wine and evaporated over high heat. Skin and seed tomatoes (optional) and add to skillet together with tomato paste. Season with salt and pepper, lower heat and cook until sauce has thickened, stirring often. Cook fusilli "al dente" in salt water (10 minutes), drain and transfer to the skillet. Add 1 tablespoon grated Percorino cheese and mix well. If sauce is too thick add a few tablespoons of water. Transfer to a serving dish and cover with a layer of mozzarella, sprinkle with oregano and serve. Serve with remaining percorino cheese.

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