If I make pasta all'amatriciana with guanciale, cured hog jowl, does it need to be refrigerated just as if it contained some non-cured meat? Or can it sit out more safely for a number of hours? Thanks!
In the summer, tomatoes are at their best, but it's also hot out and not very fun to be stuck inside cooking over a hot stove. Using our No-Cook Tomato Sauce recipe, the CHOW Test Kitchen's Lisa Lavery shows you how to make a fast, fresh dinner where the only thing you'll need to cook is the pasta.