Crazy Easy – Pasta All’Amaticiana

This sauce takes a little bit of time, but it’s so simple that I’ve even thrown it together on a weeknight after work for dinner.  The sauce is just 5 ingredients (not including salt) and tastes absolutely divine.  It’s become my favorite red sauce.

Round up olive oil, 8 ounces guanciale*, (2) onions, red pepper flakes, salt, (2) 28 ounce cans crushed San Marzano tomatoes.  You’ll also need 1lb. of whatever pasta you want to serve with the sauce and grated Parmigiano-Reggiano cheese for garnish.
*Note: Pancetta may be substituted if guanciale is unavailable.
Chop the guanciale into bit size pieces, about 1″ x 1/4″, coat a large saucepan with olive oil set on low heat, and toss in the guanciale.  While this cooks dice your onions.  Cook until fat has rendered and the strips get crispy.  Pull out around 1/3 of the strips to use and garish.  Next bring pan to medium heat and toss onions and 1/2 tsp. red pepper flakes into the oil with the remaining guanciale.

Onions and guanciale

Cook until the onions are golden and tender, just like the photo below.  Your kitchen should be smelling amazing.

Dump the tomatoes, bring to a boil, then reduce heat to a simmer.  Keep sauce at a simmer for 45 minutes to an hour, stirring and tasting periodically, add salt as needed.


When your sauce is getting towards the end of it’s cook time, cook your pasta to al dente and drain. Now you can go two ways here, dump all the pasta in to all of the sauce, toss to coat and then let it cook all together for a minute or you can take out about half the sauce and the pasta and only add back enough sauce to barely coat the pasta.

I generally like a lot of sauce so I just threw all mine together.


Now just grab plates, sprinkle on some cheese and the reserved guanciale, then dig in!

Pasta All’Amaticiana
Adapted from: Anne Burrell courtesy of Food Network
Olive oil
8 ounces guanciale (or pancetta)
(2) onions
Red pepper flakes
(2) 28 ounce cans crushed San Marzano tomatoes
1 lb. of pasta, bucatini is recommend
Parmigiano-Reggiano cheese, shredded for garnish

– Chop guanciale or pancetta into bite-sized pieces.  Coat large saucepan with olive oil, set on low heat and add guanciale.

– Cook guanciale until fat is rendered and meat is crispy.  While this is cooking dice the two onions.  Once cooked through, set aside about a third of the cooked meat for garnish.

– Increase heat to medium and add diced onions and red pepper to the pan with the remaining guanicale.

– Cook until onions are tender and just turning golden.

– Add the crushed tomatoes, bring to a boil then reduce to simmer.  Simmer for approximately an hour, stirring and tasting occasionally. Add salt if needed.

– In a large pot of water cook your pasta to al dente. Drain.

– Remove a few cups of the pasta sauce, then add the pasta to the remaining sauce in the pan.  Add back sauce as needed for desired consistency.  Cook together for a minute.

– Serve with reserved guanciale and Parmigiano-Reggiano


Give it a Go: Popcorn Chicken Fried Steak

I was browsing one of my favorite blogs and saw something that looked so amazing I had to run to the store on my lunch break to get the ingredients.

Are you ready for this?  Popcorn Chicken Fried Steak!  Yummy bite-size pieces of tender beef wrapped up in a super crunchy crust, and on top on that country sausage gravy.  I’m a terrible person, so I waited until my boyfriend left town for the weekend and made these babies.  They were AMAZING and I didn’t change a single thing from the recipe.

Please visit his blog and give the recipe a go, you won’t regret it: Popcorn Chicken Fried Steak Recipe

Crunchy, Salty, Yum

Stamp it Out

My co-workers signed me up for a lovely monthly craft box subscription from Darby Smart over the holidays.  They send you fun crafting projects to try, which is a great way to just dive into a craft that you might not try on your own.

The first box was a stamp carving set with special ink to transfer your design onto the provided dish towels.  I was a little nervous when it came to picking what to carve into my stamp.  I jumped between a simple pattern that I could reuse all the time or something really custom that would just be for this project.

Well I finally decided on what I think was a good compromise!

Kitchen Towel Black Printing

You sketch out your pattern onto the stamp, once you are happy with the way it looks, you begin to carve it out.*

*Just remember what ends up on the fabric/paper/whatever will be the reverse of what you see, so if you are writing out a phrase you need it to be the mirror image.


Starting with the smallest head on the linoleum cutter you begin to carve out your design.  Go slowly, the heads are sharp!  I went around the edges of my design several times with the smallest head before i moved outward with the next size.


Soon you’ll have your very own stamp and you’ll be ready to roll….the ink onto the stamp.  You want a good layer of the block printing ink on there, I strongly recommend practicing on some paper first.


I was very happy with how the towels turned out, now I just have to iron them to set the ink.


*Note this is not a sponsored post and I am in no way compensated for my thoughts.  Not that I’m some super blog where people might think this, but thought I would let you know.