Salsa All’Amatriciana

Name: Salsa All’Amatriciana
Yield: makes 1 quart; serves 4 over a pound of pasta as a main course
Ingredients: 2 tablespoons 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 purée; 1/2 teaspoon sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1/2 cup grated Pecorino Romano cheese

December 9, 2011

This is Rome’s most famous pasta sauce, but the recipe actually originated in a town outside of Rome called Amatrice. This sauce is bold and perfectly balanced with tangy tomatoes, sweet onion, and the salty meatiness of pancetta. My parents would make it for dinner on weeknights when they either didn’t have a lot of time to cook or when my mom hadn’t gone to the grocery store. In the time it takes to boil the water the sauce is finished. Perfect with bucatini, perciatelli, or spaghetti.

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