Amatriciana

• 6 ounces Pork joules
• 5 ounces Olive oil
• 2 teaspoons Black pepper fresh
• 3 cups Yellow onion
• 2 Garlic
• 1/2 cup Marsala wine
• 2 teaspoons Chile flakes
• 28 ounces Tomato puree
• 2 teaspoons Kosher Salt
• 1/2 cup Romano cheese
• 2/3 pound Linguini

1. Fry pork in 2 oz of olive oil
2. Ad onions and lightly brown with salt
3. Ad chopped garlic, saute for 2 minutes
4. Ad Chile flakes cook for 3 minutes
5. Ad tomato puree and bring to a boil, lower heat and simmer for 1 hour
6. Boil pasta for 7 minutes in salted water, not fully cooked
7. Ad the pasta to half the sauce, ad the Romano and toss
8. Ad more sauce to the pasta if needed
9. Ad about 3 ounces of olive oil to the pasta and toss again

joules, olive oil, black pepper, yellow onion, garlic, marsala wine, chile flakes, tomato puruee, kosher salt, romano cheese

Taken from www.epicurious.com/recipes/member/views/amatriciana-5d20cc898cd1dc0009e47978 (may not work)