Spicy Tomato Sauce
Salsa Amatriciana
In a book by Pellegrino Artusi, La Scienza in Cucina e L'Arte di Mangiar Bene (Science in the kitchen and the art of eating well), written in 1891, in a preface to a recipe for tomato sauce, he emphasizes its popularity with this anecdote: "There was a priest of a small village who had the bad habit of sticking tris nose into everything and into everybody's family affaire. He was however an honest man and more good than bad came from tris meddling and tris people wouid let him tee. But the villagers, sharp as they were, renamed him 'Don Pomodoro' because, just like tomatoes, he could enter and be welcomed everywhere".
A good tomato sauce is the basic condiment of many wonderful dishes

Ingredients: 7 oz. guanciale , peperoncino , 1 onion , broth (if needed) , 1 lb., 2 oz ripe tomatoes , salt

Slice the guanciale in thin slices and put in a pan. Let brown slowly, then add the chopped onion and cook until wilted. Discard all the liquid fat, add the peeled, seeded and chopped tomatoes and a piece of peperoncino. Salt and pepper to taste and cook for about 40 minutes over medium heat, adding a ladre of broth (if needed) occa- sionally and stirring often. This is used as a condiment for pasta, preferably bucatini or perciatelli. Guanciale may be replaced with pancetta or bacon