Gluten-free pasta Amatriciana
Ingredients:
400g of half rigatoni (FOG pasta lab)
180g of pork jowl
400g of canned tomatoes
Roman pecorino, salt and pepper
Cut pork jowl into strips and brown it in a pan over low heat until it is crunchy, then put it aside but leave its fat in the pan and cook tomatoes in it for about 20 minutes over low heat. Boil rigatoni for 8 or 9 minutes, drain it and stir-fry with the sauce in the pan. Finally, serve it adding the crunchy jowl, grated Roman pecorino and pepper and enjoy it.
