Everything about this sauce is assertive, but if you’re a fan of big, porky flavors, step right up. Use any leftover chile powder to add smooth, rounded warmth to any of your favorite dishes (one easy use: a sprinkle atop your morning avocado toast). And as for any leftover pomodoro, well, you know the drill (pizzas, pasta, etc.). The most important step in this recipe is incorporating the pork fat and the pomodoro, and my main advice is to be careful when adding the tomato to the oil. Letting the fat cool and tilting the pan will both reduce splattering, but you should still keep a watchful eye. Then, you’re going to want to get aggressive with stirring or agitating the pan to make sure the sauce comes together. Your reward will be the porkiest Amatriciana you’ve ever tasted. <br />

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