Pasta Jonica
A Calabrian variation of Amatriciana featuring roasted red peppers and guanciale.
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- •Guancialesliced
- •San Marzano tomatoespeeled
- •Datterini tomatoespeeled
- •1 Red pepperroasted and peeled
- •2 Garlic clovessliced
- •Pastaspaghetto quadrato or any pasta, bronze die cut preferred
- 1
Roast the red pepper on the stovetop until charred. Place in a bowl to steam and then peel.
10 min
- 2
Peel the San Marzano and Datterini tomatoes.
5 min
- 3
Blend the peeled tomatoes and roasted pepper together to make a sauce.
5 min
- 4
Slice the garlic cloves and prepare the guanciale by slicing it.
5 min
- 5
Cook the guanciale on medium-low heat until crispy. Remove from pan.
10 min
- 6
Use the guanciale oil to make a soffritto by cooking the garlic until golden brown, then remove the garlic.
5 min
- 7
Add the tomato and pepper sauce to the pan and let it reduce.
10 min
- 8
Boil the pasta until al dente.
10 min
- 9
Mix the cooked pasta with the sauce and guanciale.
5 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza