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+ servings

Spaghetti Amatraciano

a spicy twist on traditional spaghetti
Servings 5
Calories 626 kcal


  • 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


  • Cut the pork jowl into 1/2 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!!


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


Calories: 626kcalCarbohydrates: 79gProtein: 24gFat: 21gSaturated Fat: 8gCholesterol: 65mgSodium: 138mgPotassium: 1023mgFiber: 9gSugar: 10gVitamin A: 1285IUVitamin C: 17.5mgCalcium: 51mgIron: 4mg
Tried this recipe?Let us know how it was!