Amatriciana – Tomato Sauce with Pancetta and Chili Pepper

This Roman sauce starts with onion sautéed in oil and butter, then pancetta is cooked briefly before the tomatoes go in. After a gentle simmer, the sauce is tossed with pasta and finished with Parmigiano-Reggiano and Romano.

Amatriciana – Tomato Sauce with Pancetta and Chili Pepper

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Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• 2 tbsp vegetable oil 30 ml
• 1 tbsp butter 14 g
• 1 medium onion chopped fine
• A 1/4-inch-thick slice of pancetta cut into strips 1/2 inch wide and 1 inch long
• 1 1/2 cups canned imported Italian plum tomatoes drained and cut up (360 ml)
• Chopped hot red chili pepper to taste
• Salt
• 3 tbsp freshly grated Parmigiano-Reggiano cheese 45 ml
• 2 tbsp freshly grated Romano cheese 30 ml
• 1 pound pasta 455 g

Equipment

• Skillet

Method

 

1. Put the vegetable oil, butter, and chopped onion in a saucepan over medium heat. Sauté until the onion turns a pale gold, then add the pancetta and cook about 1 minute, stirring once or twice.
2. Add the tomatoes, chili pepper, and salt. Simmer uncovered at a steady, gentle simmer for 25 minutes. Taste and adjust salt and hot pepper.
3. Toss the pasta with the sauce, then add both cheeses and toss thoroughly again.

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