Pasta With Red Sauce

Gather all your ingredients.

Preheat a large dutch oven on medium-low heat.

Prepare all your ingredients while your dutch oven preheats.

Remove the germ from your garlic, which has a bitter taste.

Prepare your protein of choice as you like. Today I will be using diced Guanciale.

Empty the tomatoes into a large mixing bowl.

Add the spices, anchovies, and vodka.

Mix and crush everything thoroughly with your hands until you have a nice consistency.

Brown your protein on medium-low heat to render out a good amount of fat.

Remove and reserve the protein.

Add the minced onion, stirring intermittently. Cook enough to soften, about 5 minutes.

Use a garlic press to add your desired amount of garlic. Stir consistently until it smells phenomenal (about 1-2 minutes).

Increase heat to medium and add in the prepared tomatoes.

This time I added dried boletus, AKA Porcini mushrooms. The beauty of this recipe is it can be improvised.

Zest a lemon in there.

Simmer and stir for at least a half hour.

Finally, add the protein back in along with some butter to give the sauce an nice gloss.

Boil up some of your favorite pasta (this is orecchiette).

Plate and stir in a generous amount of Parmesan.

Garnish with basil or parsley.