Salsa All'amatriciana

By norsegal8

This is Rome's most famous pasta sauce, but the recipe actually originated in a town outside of Rome called Amatrice.

Ingredients

• 2 Tbsp. olive oil
• 6 ounces pancetta or slab bacon, diced
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• pinch of dried crushed red pepper flakes
• 1 (28-ounce) can tomato puree
• 1/2 tsp. sea salt, plus more to taste
• 1/2 tsp. black pepper, plus more to taste
• 1/2 cup grated Pecorino Romano cheese

Preparation

Step 1

IN A LARGE, heavy skillet, heat the oil over a medium flame. Add the pancetta and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Stir in the tomato puree and the salt and pepper. Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. Serve over pasta.