4 of 11Photo by Annabelle Breakey; written by Amy Machnack
All’Amatriciana, which indicates the recipe hails from the Amatriciana area of Italy, is a rich and spicy tomato sauce. Traditionally, it’s made with guanciale, a part of the pig jowl that’s considered a delicacy. We’ve simplified things by using pancetta or bacon.
5 of 11Photo by Thomas J. Story; written by Amy Machnak
Spinach and Orzo Salad
Orzo, the preferred pasta for this salad, shouldn’t be confused with rice, although they look almost identical. We like the deep flavor of the dried tomatoes here, but if you have ripe tomatoes handy, they’ll taste great too.