A Replication Of A Fantastic Meal In The Maurizi Home, Rome Italy
Difficulty: Easy
Ingredients
1 box Rigatoni pasta, (Barilla) cooked according to directions.
1/2 lb. Guanciale (cured pork cheeks)can't find cured, than fresh (diced)
1 cup onion, minced
2 tbsp olive oil
2 cloves garlic, minced
4 bay leaves
1/2 cup Amarone wine
4-5 cups marinara sauce
salt
pepper
parmesan cheese
Directions
In a large skillet on medium heat, add Guanciale and sauté for 5 minutes; add onions and garlic. Cook until the fat has rendered down and the onions start to caramelize, be careful not to burn! Add wine and deglaze, cook for a few more minutes then add marinara sauce, olive oil, salt, pepper and bay leaves to the pork onion mixture and cook for 30 minutes on low heat, stir occasionally. Cook the pasta according to manufactures directions. Add drained cooked pasta in the marinara sauce and toss until evenly coated. Serve with grated parmesan cheese.
Serves 4
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