Sugo all’Amatriciana with “offal”


This week I made for the first time an Italian spaghetti sauce recipe using Guanciale. Guanciale is a piece of cured pork, specifically the cheek. Although I do have the frozen pig’s head and can certainly find that cheek muscle easily enough, I decided for this first recipe attempt to cure some pork hocks instead. The hocks are an acceptable substitution when, I suppose, you run out of cheeks!


I used our roasted cherry tomatoes as a base for this sauce, adding some of our canned tomato sauce and then store bought past to thicken it. After freezing almost 20 pounds of this summer’s cherry tomatoes, I was glad to find a delicious use for them in the sauce.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s