Chorizo Amatriciana
Recipe by Kevin Pang | Total time: 30 minutes Our family returned from a trip to Rome, newly obsessed with the city’s beloved pasta all’amatriciana — crisped cured pork jowls cooked in a spicy tomato sauce. Finding proper guanciale in the United States, however, can pose a challenge, so one night we subbed in Spanish chorizo. Although it’s not at all authentic, the resulting dish was a delicious, smoky twist. When shopping, keep in mind that Spanish chorizo can come in different forms (and Mexican chorizo is a completely different product). Use the dried link-version colored a deep ruby red, which are the ones typically used in Spanish paella. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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