• 8 Ratings

This sauce is also known as amatriciana. Use pancetta or the traditional choice for this dish, guanciale. The meat gives this simple sauce a rich flavor. If you buy the meat at an Italian market, have the butcher slice it for you, and then cut it into strips when you get home.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a heavy medium pot over medium heat. Cook pancetta, stirring often, until golden and fat has rendered, about 8 minutes. Add onion and red-pepper flakes, and cook, stirring occasionally, until tender, 10 to 12 minutes.

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  • Stir in chopped tomatoes with juice, and add salt. Simmer gently, stirring occasionally, until sauce is thick, about 25 minutes.

Cook's Notes

SERVING IDEA: Toss with pasta, such as spaghetti, bucatini, cavatelli, macaroni, orecchiette, or penne, and garnish with finely grated Pecorino Romano cheese. MAKE AHEAD: Sauce can be frozen for up to 1 month.

Reviews

8 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0