Pasta with Amatriciana Sauce
Ingredients
Scale
- 1 Tbls. olive oil
- 1/2 lb. pancetta, diced (I used 6 slices that were about 1/4″ thick)
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 1 28 oz. box crushed tomatoes (I used Pomi)
- 1/2 C. white wine (opt.)
- salt & pepper
- 1/2 C. grated Pecorino Romano cheese
- 1 box linguini, bucatini or spaghetti
- Garnish: chopped parsley, if desired
Instructions
- In large skillet, heat olive oil. Add pancetta and cook until golden.
- Add onions and cook until softened, then add garlic and red pepper flakes. Cook another minute (don’t let garlic burn).
- Add tomatoes and wine. Simmer sauce until it thickens, about 15 minutes.
- Add cheese, stir to combine.
- Cook pasta according to package directions. When pasta is done, drain, then add to sauce.
- Taste and add additional salt & pepper, if needed. Garnish with some chopped parsley, if desired.
Notes
Recipe slightly adapted from Giada DeLaurentiis’ Everyday Italian cookbook.
Find it online: https://www.imbored-letsgo.com/pasta-amatriciana-sauce/