Mezzanelli amatriciana trachiolelle at Sauce
Signature dishes from two of Italy’s most famous cities collide in chef Frank Prisinzano’s clandestine entrée: amatriciana from Rome and trachiolelle from Naples. Imported mezzanelli (a thicker, longer version of bucatini) gets cloaked in a zesty, guanciale-and-onion-laden tomato sauce enhanced by nutty pecorino romano and slivers of fresh mint. Atop the hearty bowl, Prisinzano places a seared slice of thick-cut pork-belly chop—typically utilized in rich Neapolitan ragùs—from butcher shop Tiberio Custom Meats. 78 Rivington St between Allen and Orchard Sts (212-420-7700, saucerestaurant.com). For two people $37.95.
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