Jennifer Causey

2 months ago | muckrack.com | Sonal Dutt |Sabrina Weiss |Jennifer Causey

‘This sauce is perfect for a weeknight dinner—it’s fast and fresh but tastes like you spent all day making it,’ says the former Top Chef winner, who shares a popular dish served at his new restaurant il Carciofo in Chicago. ‘The guanciale and chiles give it both heat and depth, which you don’t get in a regular red sauce’8 oz. diced guanciale or pancetta1 lb. uncooked rigatoni pasta½ cup (4 oz.) dry white wine⅛ to ¼ tsp. crushed red pepper1 (15-oz.) can crushed tomatoes, pureed in a blender2 oz.