- 1,5 LB mezze maniche pasta
- 7oz pork cheek
- 1 onion
- 1 LB peeled tomatoes
- 1,5 cups grated pecorino romano cheese
- 1 glass of white wine
- 1 fresh chilli pepper (if you want)
- EVO
- salt
Sautè onion and pork cheek carefully in a pan with olive oil.
Deglaze with white wine and add the peeled tomatoes and chilli.
Boil pasta in salted water, put pasta into the sauce and cream with plenty of pecorino.
