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Spaghetti Amatraciano

a spicy twist on traditional spaghetti
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Servings 5
Calories 626 kcal

Ingredients
  

  • 1 lb pork jowl
  • 1 cup dry white wine I use Sauvignon Blanc
  • 28 oz tomato puree
  • 1-2 TB red pepper flakes to taste
  • Salt and pepper to taste
  • 14 oz brown rice pasta
  • Parmesan optional for topping

Instructions
 

  • Cut the pork jowl into ½ inch pieces.
  • Place in a large pot over medium-high heat. Cooking until almost crispy.
  • Add dry white wine. Allow liquid to evaporate for about 10 minutes. Stirring frequently.
  • Add tomato puree, red pepper flakes, salt and pepper. Continue stirring and allow flavors to incorporate.
  • In the meantime, boil a separate pot of water. Add salt. Place your pasta in the water once it is at a boil. It may only take 3-5 minutes, if you want your pasta al dente.
  • Serve hot!!

Notes

For the brown rice pasta I used a brand called Tinkyada. It was delicious!