Amatriciana (Pasta Sauce)

• 2 tablespoons olive oil
• 6 ounces pancetta, diced (or substitute with bacon)
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 (28-ounce) can whole peeled tomatoes
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry white wine (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add pancetta and cook until crispy, about 5 minutes.
3. 3 Add onion and cook until softened, about 3 minutes.
4. 4 Stir in garlic and red pepper flakes, cooking for 1 minute.
5. 5 Crush tomatoes by hand into the skillet and add salt.
6. 6 Simmer sauce, uncovered, for 20 minutes, stirring occasionally.
7. 7 If using, add white wine and simmer for another 5 minutes.
8. 8 Stir in Parmesan cheese and season with black pepper to taste.
9. 9 Serve over pasta, garnished with fresh parsley.

Equipment

• Large skillet
• Wooden spoon
• Can opener

Variations

• Add sautéed broccoli rabe for a hearty twist.

Substitutions

• Substitute pancetta with bacon for a smoky flavor.

Pairings

• A glass of crisp white wine or a smooth red.
• Warm crusty bread to mop up the sauce.

Nutrition

Tips

• Use high-quality pancetta for the best flavor.
• If you prefer a smoother sauce, blend it with an immersion blender before serving.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with spaghetti or bucatini.
• Pair with a simple green salad.

FAQ