Recipe

My Signature Sauce Amatriciana Sauce Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 2 months, 1 week ago You will never have enough of this sauce Makes 3 cups can make ahead Prep:10m Cook:40m Servings:8	Chef2
	a spicy pasta sauce

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Ingredients

My Signature sauce Amatriciana Sauce

This spicy, pancetta-studded sauce is great with shellfish and bucatini, the hollow, spaghetti-like pasta. ingredients

1/4 cup extra-virgin olive oil

3 ounces pancetta-sliced 1/4-inch thick, then cut into 1/4-inch dice

1/2 teaspoon crushed red pepper

3 garlic cloves, peeled

1 tablespoon tomato paste

One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand

Pinch of sugar

2 basil sprigs

add 1/3 cup romano cheese when finished do not bsimmer after this point

Salt and freshly ground pepper

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.

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Comments

jencathen 2 months, 1 week ago 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!

chef2 1 month, 1 week ago said:
WISH MORE MEMBERS WOULD STOP BY .It would be great to know your not wasting your time posting

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