Spaghetti Amatriciana

Made with velvety Pomodorina tomato sauce and smoky Calabrian chilies, this delicious Spaghetti Amatriciana recipe will satisfy your guests' cravings.

• 2 tablespoons extra-virgin olive oil
• 4 oz guanciale, diced (or pancetta, or pork belly)
• ½ oz Barolo wine salami, diced
• 4-6 oz ladle of Pomodorina tomato sauce
• 1 teaspoon Divina Calabrian Chopped Peppers
• 1 tablespoon finely chopped fresh parsley
• Grated Parmigiano-Reggiano
• Salt & Pepper to season

1. Bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
2. Meanwhile, In a stainless sauté pan render the guanciale and salami with olive oil until brown (about 4 minutes). Remove from pan and strain excess oil.
3. Return the pan to the heat and add the Pomodorina tomato sauce, Calabrian chilies, herbs, salt, pepper to the pan and heat until slightly thick.
4. Add the crispy pork belly/guanciale and salami to the sauce.
5. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add pasta water as needed if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls to serve.