When in a pinch, Village Voice restaurant critic Robert Sietsema cooks pasta with tomato sauce and cured pork guanciale for dinner. It’s his variation on amatriciana sauce from the region of Lazio in Italy, though instead of red pepper flakes he adds a touch of paprika. You can watch him make it in his My Go-To Dish video for CHOW.
What to buy: Bucatini looks like spaghetti but is slightly thicker and has a hole running through the center. If you can’t find bucatini, you can use spaghetti or linguine. Keep in mind, though, that the cooking times of these pastas will vary slightly from the timing below.