Tomato and Bacon Spaghetti (Pasta All'Amatriciana)

from America's Test Kitchen

serves 8-10

Ingredients:
1/2 pound sliced bacon (or salt pork), cut into ~1/2 inch pieces
2 tablespoons tomato paste
1/4 cup red wine
1/2 teaspoon red pepper flakes
28 ounces canned diced tomatoes
16 ounces spaghetti
1/4 pound Pecorino Romano, shredded

Cook bacon on medium high heat with about 1/4 cup water in a skillet. The water will evaporate over time, but keep the pork moist. Keep cooking until bacon is crisp and most of the fat is rendered (about 5 minutes). Pull out pork with slotted spoon and set fat aside to cool.

Add tomato paste, wine, and red pepper flakes back to the skillet and cook for a minute or two. Add the tomatoes with juice. Simmer for 12-16 minutes.

Bring water for pasta to boil. Season with 1 tablespoon salt. Cook pasta until al dente (follow package instructions, but about 10 minutes). Reserve about 1/2 cup pasta water. Drain.

In a small mixing bowl, drizzle 2 tablespoons of reserved bacon fat over the shredded cheese and toss (this will help prevent clumping).

Combine spaghetti, crisp bacon, sauce, cheese, and about 1/3 cup pasta water (depends on how tight the sauce is). Top with a little more Pecorino Romano.

Kalua Pork

6 pound pork shoulder (also called pork butt)
1 tablespoon liquid smoke
1 1/2 tablespoon kosher salt (or 1 tablespoon table salt)

If your pork shoulder is significantly smaller or larger than 6 pounds, adjust the amounts of liquid smoke and salt accordingly.


Rub the liquid smoke and salt into the pork and cook on low in a crock pot for 16-18 hours. I start it the night before and it's ready for a midday to evening meal. An hour or so before serving, take out any bones and shred the pork and put it back in its juices. The meat will soak in most of its juice. You could also do it in the oven on a low temperature - maybe 225-250 degrees for the same amount of time. If it cooks too long, it will still taste good, but will be a little 'mushier'.


One note of caution: The first time that I did this was for Riley's 1st birthday and we woke up in the middle of the night because the smell was so strong, and rather unpleasant. When we found out it was the pork, the smell didn't seem as bad, but I now I cook it in the garage. 


Serve in tacos, on buns with barbecue sauce, etc. Leftovers freeze and reheat well.

Pork Rub

1/2 tablespoon salt
1/2 tablespoon cumin
1/2 tablespoon black pepper
1/2 tablespoon ground ginger
1/2 tablespoon chili powder
1 tablespoon paprika

Rub on pork roast, making sure entire surface is covered. Cook as desired.

Raspberry Pork Chops

4 boneless pork loin chops (5 ounces each)
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup seedless raspberry jam
1 tablespoon prepared mustard

In a large skillet, brown pork chops on both sides over medium heat in oil. Stir in the vinegar, jam and mustard. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear. Remove chops and keep warm. Bring sauce to a boil; cook until liquid is reduced by half, stirring occasionally. Serve with pork chops. Yield: 4 servings.

Southwestern Pork Loin Chops

1 medium onion, chopped 

2 tablespoons olive oil, divided 

1-1/2 teaspoons minced garlic 

2 cans (14-1/2 ounces each) diced tomatoes, drained 

1 can (15 ounces) black beans, rinsed and drained 

3/4 cup chicken broth 

1-1/2 teaspoons chili powder 

1/2 teaspoon dried oregano 

1/2 teaspoon ground cumin 

1/8 teaspoon crushed red pepper flakes 

4 pork loin chops (1/2 inch thick) 

1/4 teaspoon salt 

1/4 teaspoon pepper 

Hot cooked rice 

2 tablespoons minced fresh cilantro, optional 

In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; saute 1-2 minutes longer or until tender. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until meat juices run clear. Serve with a slotted spoon over rice. Sprinkle with cilantro if desired. Yield: 4 servings.

Pesto Pork Roast

1/4 cup plus 2 tablespoons olive oil, divided

2 cups loosely packed basil leaves (or 1 tablespoon dried basil)

1/2 cup grated Parmesan cheese

4 garlic cloves, peeled

12 plum tomatoes

1-1/2 teaspoons pepper, divided

1 teaspoon kosher salt, divided

1 boneless pork loin roast (3-4 pounds)

1 package (16 ounces) linguini noodles

For pesto, in a blender, combine 1/4 cup oil, basil, Parmesan cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside.

Cut each tomato into four slices; place in a greased shallow roasting pan or slow cooker. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast.

Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°; or cook in slow cooker for 6 to 8 hours on low. Remove roast and keep warm. Let stand for 10 minutes before slicing.

Cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork. Yield: 6-8 servings.