Spaghetti alla Matriciana

• 1 pound spaghetti
• ¼ pound fat salt pork, diced
• 1

Sauté diced fat salt pork, finely-chopped onion and garlic in olive oil until golden. Add Italian peeled tomatoes, tomato concentrate, diced red pepper; season to taste with salt and freshly-ground black pepper and simmer for 1 hour.

Cook spaghetti in boiling salted water until al dente. Drain. Serve with sauce and freshly-grated Parmesan. Dot with butter.