Pasta Alla Matriciana

By Lino Ingargiola

Published 03/25 2014 08:35AM

Updated 03/25 2014 08:36AM

1 tbs. of lard
8 oz. of pork jowl
pinch of crushed red peppers
1 can of plumb tomatoes (san marzano)
salt & pepper
1 lb. spaghetti
touch of balsamic vinegar
pecorino romano cheese

 Melt lard in a skillet, then add crushed red peppers and cook for
3-4 minutes. Add balsamic vinegar and let evaporate. Then add
tomatoes and let simmer 4-5 minutes. Add salt & pepper to taste. Meanwhile cook pasta, when ready, drain and add to the mixture. Toss all together and top with cheese and serve.

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