Prior to writing Dinner with Georgia O’Keeffe, Robyn Lea published Dinner with Jackson Pollock, a collection of the artist’s recipes. Pollock and his wife, Lee Krasner, frequently entertained at their home in Springs, New York, hosting dinner parties for such guests as Elaine and Willem de Kooning and serving dishes crafted from freshly grown ingredients. Though Pollock didn’t try spaghetti for the first time until he was 18, the dish soon became a regular on his menu.

2 tbsp olive oil
1 onion, finely chopped
1 lb pork tenderloin or pork chops, finely cut by hand
1⁄2 lb mushrooms, sliced
6 oz can tomato paste
1 can water
1 bay leaf
Salt and pepper, to taste
1 lb spaghetti
1 cup Parmesan cheese, grated, for serving

In a heavy-bottom skillet, heat the oil and brown the onion. Add meat, mushrooms, tomato paste, water, and seasonings; cover and simmer 30 minutes or until pork is tender.

Meanwhile, cook spaghetti in salted boiling water 8–10 minutes; drain.

Toss spaghetti with sauce, and serve with cheese.