Our family returned from a trip to Rome, newly obsessed with the city’s beloved pasta all’amatriciana — crisped cured pork jowls cooked in a spicy tomato sauce. Finding proper guanciale in the United States, however, can pose a challenge, so one night we subbed in Spanish chorizo. Although it’s not at all authentic, the resulting dish was a delicious, smoky twist. When shopping, keep in mind that Spanish chorizo can come in different forms (and Mexican chorizo is a completely different product). Use the dried link-version colored a deep ruby red, which are the ones typically used in Spanish paella.

Time: 30 min