Pasta with pepper and tomato sauce
11.5 oz Spaghetti
10 oz tomato
2 bell peppers
2 cloves of garlic
5 oz pork cheek, diced
8 leaf basil
2 oz Pecorino cheese, grated
1 fl oz extra virgin olive oil
Wash the bell peppers, remove the seeds and the inner filaments. Cut in pieces and boil in a pot of boiling water for 2 minutes.
Make an incision on the tomato skin then blanch in a pot of boiling water for 40 seconds. Cool down in cold water, then peel the tomatoes and cut in quarters and seed them.
Blend tomatoes and bell peppers in a mixer and mill them.
Heat a skillet with oil on medium heat and, as soon as hot, add the garlic peeled and the pork cheek. As soon as the ingredients take on color, add the tomato and bell pepper sauce.
Mix and cook for 10 minutes, then flavor with the basil.
In the meantime, boil the pasta in abundant salted water, and when the cooking time indicated on the pack expires, drain and dress with the sauce prepared, sprinkle the grated Pecorino cheese and serve immediately.