How to make it

  • Directions
  • In a large saucepan, heat the oil. Sauté the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.
  • MAKE AHEAD The sauce can be refrigerated for up to 3 days.

Reviews & Comments 5

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    " It was excellent "
    imb ate it and said...
    Made this recipe last night. Everyone really enjoyed. First time I have used pancetta. Had Penne Amatriciana at an Italian Restaurant. I had wanted to make it and found your recipe. Thank you. It tasted just the same.
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    " It was excellent "
    sitbynellie ate it and said...
    I love amatriciana but have never tried to make it myself. Thanks for the recipe!

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  • ttaaccoo 9 years ago
    This sounds fabuloso!! thank you!!!5555555 gosh gosh gosh-
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  • fiddy7 10 years ago
    Wow you are two for two on my hit list and a Chef2 boot :)I loved it with the Pancetta

    tanks for the recipes

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  • chef2 10 years ago
    WISH MORE MEMBERS WOULD STOP BY .It would be great to know your not wasting your time posting
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    " It was excellent "
    jencathen ate it and said...
    This is a great recipe. I would suggest using San Marzano Italian tomatoes and also use Pecorino Romano.

    I use to eat this in Italy all the time and it's a great Primi Piatti or First Course.

    Thanks for posting this great recipe!
    Was this review helpful? Yes Flag

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