Chimichurri is lively and packed with texture, which makes it a natural match for Sfoglini Radiators. The tight ridges and curved edges are designed to catch oil based sauces, giving the parsley, garlic, and oregano plenty of surface to cling to instead of slipping to the bottom of the bowl. As the warm pasta hits the vinaigrette, the olive oil and vinegar lightly emulsify with the starch, coating every groove in bright, herbaceous flavor. Crispy pancetta adds savory crunch that echoes the shape’s nooks and crannies, so each forkful delivers texture, heat, and richness in perfect balance.
MAKES FOUR - SIX SERVINGS
DIRECTIONS
Finely mince the parsley. You can include the tender stems towards the top of the bunch, but discard the thicker stems towards the bottom. Place in a large mixing bowl.
Microplane the garlic into the bowl with the parsley. You want about 1 ½ to 2 tablespoons of garlic total. Sprinkle in the dried oregano and salt, then pour in the vinegar and oil. Add in red chili flakes to your taste. Combine well with a spatula, then set aside to rest while you make the rest of the dish.
Add the pancetta to a cold pan, then place over medium heat. Cook the pancetta, letting the fat render out until there’s a good slick in the pan, then turn the heat up slightly to crisp. Cook, stirring occasionally, until the pancetta is golden and fried on all sides. Transfer to a paper towel lined bowl. You can also reserve a little bit of the fat to add to the pasta if you like it a little more bacon-y.
While the pancetta is cooking, bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. When you drain the pasta, don’t shake out all of the water, but transfer immediately into the mixing bowl with the chimichurri sauce.
Fold gently to coat the pasta completely with the sauce, then sprinkle the crispy pancetta over the top and serve.
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Chef’s Note: When transferring the pasta, carry over a bit of the starchy cooking water. This helps emulsify the olive oil and vinegar, creating a glossy sauce that clings to every ridge.
For extra richness, stir in a spoonful of reserved pancetta fat just before serving.
Pasta Swaps: This recipe would also work well with Sfoglini Whole Grain Radiators, Vesuvio, or Rye Trumpets.
