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Amatriciana - Tomato Sauce with Pancetta and Chili Pepper

Amatriciana - Tomato Sauce with Pancetta and Chili Pepper

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Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

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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