Pappardelle alla maceratese

Pappardelle with pork, anchovy fillets and tomato sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

Pappardelle, the Tuscan pasta, are also popular in Le Marche, the region to the east of Tuscany. They are broad noodles with ruffled edges, cut with a fluted pastry wheel from a sfoglia that has been allowed to dry only briefly.



If you are making the pasta at home, follow the instructions here.

Heat the oil in a frying pan and gently fry the pancetta for 1–2 minutes. Add the onion and celery and sauté for 5 minutes and then turn up the heat, throw in the meat and brown quickly all over. Pour in the wine and reduce over high heat. Turn the heat down, add the anchovy fillets and coo