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Bucatini All'amtriciana

Using cured pork jowl is a delicious twist on this classic Italian pasta dish.

 Bucatini All'amtriciana

Servings: 4-6 Prep time: 10 minutes Cook time: 30 minutes



  • 1/2 pound cured pork jowl, diced into 1/4-1/2-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3/4 cup tomato puree
  • 1 medium onion, sliced thinly
  • up to 1/3 tsp. red pepper flakes (optional)
  • 1 tablespoon fresh or dry parsley leaves, chopped finely
  • 1 box (12 ounces) bucatini
  • 1/2 cup finely grated parmesan cheese
  • For the bucatini, bring water to a boil with 1 T salt.
  • At the same time, prepare the pork jowl – unwrapping it and dicing it into small pieces between 1/4 and 1/2 inch in size, depending on your preference.
  • Warm the olive oil over medium heat in a cast-iron skillet. Add the diced jowl and sautee for 5-6 minutes until just tender, not brown. Add sliced onion and cook over low-medium heat ten minutes.
  • When water boils, add pasta to pot.
  • To skillet add spices/herbs, then vinegar, allowing it to simmer off/evaporate a bit. Finally, add tomato puree, stir well, then add 1/3 cup pasta water and stir well again. Reduce heat to low and allow to thicken slightly as pasta continues to cook.
  • Drain pasta when nearly al dente (slight bite), then return to the pot. Pour sauce over pasta and cook on medium heat briefly.
  • Serve on a deep platter with grated cheese on top.

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