Amatriciana Sauce

Name: Amatriciana Sauce
Cook time: 25 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 4 ounces pancetta or bacon, thinly sliced; 1/2 medium yellow onion, thinly sliced; 3 cloves garlic, thinly sliced; 2 pinches crushed red pepper; One 28-ounce can whole tomatoes, crushed, with juices; Kosher salt; About 1 pound of your favorite pasta; 3 tablespoons finely grated Pecorino-Romano or Parmesan, plus more for serving

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Cook Time: 25 minutes

Total: 55 minutes

Servings: 7

Author : Katie Lee Biegel

pasta recipes tomato main dish

Ingredients

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1 tablespoon olive oil4 ounces pancetta or bacon, thinly sliced1/2 medium yellow onion, thinly sliced3 cloves garlic, thinly sliced2 pinches crushed red pepperOne 28-ounce can whole tomatoes, crushed, with juicesKosher saltAbout 1 pound of your favorite pasta3 tablespoons finely grated Pecorino-Romano or Parmesan, plus more for serving

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Instructions

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Step 1

In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.

Step 2

Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Add salt and a pinch of crushed red pepper. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.

Step 3

While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese.