• 1 pack of pasta (enough to serve 4-5 people)
  • ½ large onion, diced
  • 5-6 cloves of garlic, minced
  • A handful of Italian parsley with stems removed and chopped
  • 75g of Capital Cured Salt Pork, sliced into small strips
  • 1 tablespoon of smoked paprika (optional)
  • ½ teaspoon of chili flakes (optional)
  • ¼ teaspoon of cayenne pepper (optional)
  • ½ cup of sundried tomatoes in olive oil, chopped
  • ½ cup heavy cream
  • 1 small can tomato paste

Prep time: 10 minutes
Cook time: 10 minutes

  1. (Optional Step) In a bowl, mix the whole Capital Cured Salt Pork with smoked paprika, chili flakes, and cayenne pepper (if using). Toss to coat evenly with your hands, then let it sit in the fridge for 24 hours uncovered to marinate.
  2. Bring a large pot of water to a boil for your pasta. Linguine takes about 10 minutes to cook, and that’s roughly the exact time we will need for our sauce.
  3. While the water is heating up, prep your ingredients. Dice half a large onion, mince 5-6 cloves of garlic, and chop a small handful of Italian parsley. Set aside.
  4. Preheat a large skillet over medium heat. Add ¼ pound of chopped marinated salt pork to the skillet and cook until crisp, about 5 minutes.
  5. In the same skillet, add the diced onions and cook until softened, about 3 minutes.
  6. Add the minced garlic, parsley and chopped sundried tomatoes to the skillet. Cook for an additional 1-2 minutes.
  7. Add the tomato paste and heavy cream, stir to combine. Thin the concentrate to your liking with some of your boiling starchy pasta water.
  8. Drain the cooked pasta and add it to the skillet. Toss everything together to coat the pasta in the sauce.
  9. Serve hot and enjoy!

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