All'Amatriciana Sauce

Name: All'Amatriciana Sauce
Total time: 40 min
Yield: 3 c.
Ingredients: 1/4 c. extra-virgin olive oil; 3 oz. pancetta; 1/2 tsp. crushed red pepper; 3 clove garlic; 1 tbsp. tomato paste; 1 can whole peeled Italian tomatoes with their juices; Pinch of sugar; 2 sprig basil; Salt and freshly ground pepper

Published: Sep 3, 2008

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Yields:

3 c.

Total Time:

40 mins

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Recipe By: Grace Parisi This spicy, pancetta-studded sauce is great with shellfish and bucatini, the hollow, spaghetti-like pasta.

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Ingredients

1/4 cup extra-virgin olive oil
3 oz. pancetta
1/2 tsp. crushed red pepper
3 clove garlic
1 Tbsp. tomato paste
1 can whole peeled Italian tomatoes with their juices
Pinch of sugar
2 sprig basil
Salt and freshly ground pepper

Directions

1. Step 1In a large saucepan, heat the oil. Saute 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.
2. Step 2Make Ahead: The sauce can be refrigerated for up to 3 days.