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Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 3/4 cup lard
- 1 tablespoon extra virgin olive oil
- 1 chile pepper
- 1/3 cup dry white wine
- 2 1/4 cups Roma tomatoes
- salt
- 7/8 pound pasta
- 1 1/4 cups pecorino cheese
- salt
Method
- Add the cheek lard, oil, and chile pepper to a skillet on high heat. Saute for 5 minutes.
- Add wine.
- Remove the cheek lard from the skillet and place it on a paper towel to drain. Set aside.
- Add the tomatoes and season with salt. Cook for 5 minutes.
- Return the cheek lard to the sauce and stir well.
- Cook the pasta in boiling salted water. Cook until al dente, about 8 minutes. Drain the pasta.
- Place the pasta to a bowl and sprinkle with the grated cheese.
- Remove the chile pepper from the sauce and pour the sauce onto the pasta. Toss well.
- Serve hot with more cheese, if desired.
