SAUCE
\n2 19oz cans San Marzano tomatoes ( I had 28oz tins)
\n1 medium carrot, coarsely chopped
\n1 green pepper, coarsely chopped
\n1 red pepper, coarsely chopped
\n1 small Spanish onion
\n4 cups water
\n1\/2 cup olive oil
\n2 tbsp.kosher salt<\/p>\n
PASTA
\n1tsp olive oil
\n5 oz guanciale, cut into lardons (I used pancetta)
\n2 garlic cloves, sliced
\n1 tsp. chili flakes
\n13\/4 fresh spaghetti or linguine
\n1-2 tbsp olive oil
\n2 tbsp. flat-leaf parsley, chopped
\n1 3\/4 cups pecorino, grated<\/p>\n
Pur\u00e9e sauce ingredients in batches in a food processor until very smooth. Cook in a large saucepan over medium heat for about 30 mins until sauce thickens slightly and flavours infuse. The sauce should be thick enough to coat the back of a spoon, but not glommy. (I found I cooked it much longer than this). Dilute with more water if it gets too thick. I did not have to use more water.<\/p>\n
Lightly coat a large frying pan with 1 tsp. oil. Set over medium high heat. Add guanciale lardons. Cook, stirring occasionally, for 2 – 3 minutes until guanciale begins to crisp. Add garlic and chili flakes. Reduce heat to medium-low. Cook, stirring occasionally, for 1 – 2 minutes until garlic begins to soften. Add to sauce. Simmer gently until ready to use. ( I simmered it longer here too.<\/p>\n
Meanwhile boil pasta in a large pot of boiling salted water for 3 – 4 minutes until noodles are al dente. Drain.<\/p>\n
Coat pasta pot with oil. Set over medium heat. Return pasta to pot. Sprinkle with parsley. Toss. Pour enough prepared sauce to thoroughly coat pasta. Serve garnished with Pecorino, more chopped parsley and a drizzle of olive oil, if you like. (I did not)<\/p>\n
notes from Phyllis: I did buy a good quality pecorino to use…it was nice for a change. I always normally use parmigiana regiano!<\/p>\n
I made it for dinner last night and it was delicious. \u00a0Sure different from the sauce I normally make with little spices added but the sauce was packed with flavour! \u00a0I simmered it for longer that what it said and added a few squeezes of my tomato paste in the tube other than those two slight changes I left it alone.give it a try if you long for a different sauce for a change!<\/p>\n","protected":false},"excerpt":{"rendered":"
SAUCE 2 19oz cans San Marzano tomatoes ( I had 28oz tins) 1 medium carrot, coarsely chopped 1 green pepper, coarsely chopped 1 red pepper, coarsely chopped 1 small Spanish onion 4 cups water 1\/2 cup olive oil 2 tbsp.kosher … Continue reading