This is a great main or side dish, it can be made with any kind of pasta but we love it with orchiette (little ears) because the sauce gets stuck inside and explodes in your mouth. It can also be made without pancetta for a vegetarian option. You’ll be missing out on life but okay we respect you :P

Sauce

6 roma tomatoes

2 cans of tomato sauce

4 oz. Salsa Maya

4-6 oz. red wine, pour some for you while you’re at it

1 garlic clove, chopped

1/2 onion, chopped

3 cups spinach

1 carton of mushrooms

4 oz. pancetta, cut in small cubes

thyme springs

salt

Pasta

2 lbs orchiette pasta

Directions

In a medium pot heat to medium and drizzle olive oil and saute the pancetta. Right away add and brown the onion. Then add garlic and mushrooms, season with salt. Stir and let the mushrooms release their natural liquid (3-5 minutes). Add the wine and let it reduce for 2 minutes. Then add the spinach, tomatoes, tomato sauce and thyme, cover and stir every 2-3 minutes. 10 minutes later uncover and add Salsa Maya. Taste and season with salt if needed. Let the tomatoes fall apart and stir let it simmer as you cook the pasta. Make sure you follow the instructions on the pasta box/bag. Drain the pasta (don’t rinse) and add it to the sauce! Serve with parmesan cheese for some extra goodness!