Spaghetti alla chitarra with bresaola, porcini, and red wine sauce is a rich and very appetizing dish.
Easy and quick to prepare, suitable for any occasion. Whether for a casual dinner or lunch or for an important occasion.
Spaghetti alla chitarra are artisanally made with durum wheat semolina and water and are a typical specialty from Abruzzo, a region I love very much.
The bresaola, porcini, and red wine sauce brings mountain and autumnal atmospheres typical of the Valtellina area to the table and pairs perfectly with this type of pasta.
Both products are from La Dispensa della Casalinga
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Spaghetti alla Chitarra with Bresaola, Porcini, and Red Wine Sauce
- 11 oz spaghetti alla chitarra
- 2 jars bresaola, porcini, and red wine sauce
- 3 tbsp pine nuts
- 1/4 cup walnut kernels
- 2 oz scamorza cheese
- to taste arugula
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Pan
- 1 Pot
Steps for Preparing Spaghetti alla Chitarra with Bresaola, Porcini, and Red Wine Sauce
For a perfect preparation WATCH THE VIDEO RECIPE
Start by putting a pot with plenty of salted water on the stove.
Meanwhile, in a pan pour a drizzle of extra virgin olive oil and the bresaola, porcini, and red wine sauce and heat for a few minutes
Throw in the spaghetti alla chitarra once the water boils and cook according to the minutes indicated on the package.
Drain and sauté in the pan along with the sauce and julienned scamorza cheese.
Plate and garnish with fresh arugula leaves, pine nuts, and walnut kernels and serve hot, enjoy your meal!
Storage
Spaghetti alla chitarra with bresaola, porcini, and red wine sauce can be stored in the fridge for two days in an airtight container.
Before serving, heat in a pan with a bit of water.
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