Amatriciana Sauce (Tomato Sauce with Pancetta)
Bucatini with Marcella Hazan's Amatriciana sauce, a tomato sauce with pancetta, chili pepper, and grated cheese.
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 onion, finely chopped
- 4 oz pancetta, cut into ½" strips
- 1½ cups canned peeled tomatoes, drained and cut up
- ¼ tsp red pepper flakes (up to 1 tsp, depending on preference)
- 3 tbsp freshly grated Parmesan cheese
- 2 tbsp freshly grated Pecorino Romano cheese
- 1 lb pasta (bucatini, rigatoni, or penne)
Instructions
- Put the oil, butter, and onion into a sauce pan and bring the heat to medium.
- Sauté the onion until it is a pale gold, then add the panceta.
- Cook the pancetta, stirring occasionally, for 3-5 minutes.
- Add the tomatoes, red pepper flakes, and salt.
- Cook, uncovered, for 25 minutes at a gentle, steady simmer.
- Taste and correct for salt and pepper flakes.
- Add pasta directly to the sauce and toss.
- Sprinkle in both cheeses and toss again.
- Serve immediately with additional grated cheese on the side.