At a recent dinner at Sola Pasta Bar in Soho, I was handed a pack of dry pasta with a recipe on the way out. I was very impressed with the food at this restaurant, Chef Massimo Sola’s pasta dishes were incredible, so of course I eventually had to try out this pasta recipe. It was of course delicious, so I needed to pass it on to you! This recipe is simple, fast and perfect for a dinner party, or a Sunday family dinner.
What you’ll need:
- 1 pound of spaghetti
- 1 (28 oz) can of San Marzano peeled tomatoes’
- 1 onion, chopped
- 1/4 pound Guanciale, sliced (I substituted with prosciutto)
- 3 oz (or more) grated pecorino
- 1 tbsp extra virgin olive oil
- 2 tbsp red wine
Heat the olive oil in a sauce medium sauce pan over medium heat. Add the chopped onions and cook for 2 – 3 minutes. Slowly add the red wine.
Boil the spaghetti according to the instructions on the package.
Add the peeled tomatoes to the saucepan and mash them with a masher or spatula. Bring to a simmer and add sliced Guanciale (or prosciutto). Simmer over low heat for 15 minutes. This sauce doesn’t need any extra salt, but do taste to be sure! Add spaghetti to the sauce and toss. Top off with pecorino.