Pork Amatriciana Sauce

So, while a true Amatriciana (one of my fave sauces) is made with guanciale, I was fresh out of smoked pork jowl the day I was in the mood for a batch.

I did, however, have some marinated and grilled pork ribs and tip ends in the freezer that were not getting any younger, so, as I so often do, I winged it.

And, you know what?

This is not a bad option!

•1 tbsp garlic infused olive oil
•Leftover seasoned pork, cubed
•8 oz sliced ‘shrooms
•1 tbsp Sherry Peppers Sauce*
•4 cloves garlic, chopped
•1 tsp red pepper flakes
•1 large can crushed tomatoes
•1 jar marinara sauce
•2 tbsp basil
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tbsp sugar
•1 tbsp finely chopped fresh parsley

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Add the olive oil to a large pot over medium high heat, then add the cubed pork and cook, stirring often, until the fat on the pork cubes has rendered off and the cubes are a bit browned and crispity – mebbe 15 to 20 minutes. Remove the pork to a bowl, but leave any rendered fat in the pot.

Add the sliced ‘shrooms and the Sherry Peppers Sauce to the pot and cook, stirring often, until the ‘shrooms are nicely browned and any pan liquids have been cooked off.

Add the garlic and the red pepper flakes to the ‘shrooms and sauté for about 30 seconds or so, just until the garlic is aromatic.

Reduce the heat to medium, return the pork to the pot, then add the tomatoes, marinara sauce, and the seasonings and sugar.

Cook, stirring often, for about 30 minutes, then give your sauce a taste.

I might could’ve added some more crushed red pepper, but it was still a tasty sauce, for not too, too much trouble.


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