Pappardelle in Chianti Sauce – Rachael Ray

Ingredients

• 2 tablespoons olive oil
• 1/3 pound pancetta or guanciale, chopped or sliced into matchsticks
• 3 tablespoons rosemary, chopped
• 4 large cloves garlic, chopped
• 2 teaspoons coarse black pepper plus additional
• 2 cups Chianti (dry Tuscan red wine)
• 1/2 cup chicken stock
• Salt
• 1 pound whole-wheat or semolina pappardelle
• 1 cup (4 ounces) grated Parmigiano-Reggiano or Grana Padano
• EVOO – Extra Virgin Olive Oil, for liberal drizzling