Pecorino cheese and savory pancetta, or bacon,
combine for this zesty tomato-based Amatriciana sauce.
Makes
4 servings (about 6 cups)
Total Time
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Ingredients
PURÉE:
COOK:
ADD:
Test Kitchen Approved
Test Kitchen Tip
With their sun-ripened taste and
firm pulp, San Marzano plum
tomatoes are touted as the best
for making sauces.
Instructions
Purée tomatoes in a food processor.
Cook pancetta in oil in a sauté
pan until crisp; transfer to a papertowel-lined plate. Reserve 2 Tbsp.
drippings.
Add onions to drippings; sweat
over medium heat until softened,
about 3 minutes. Add garlic and
pepper flakes; cook 1 minute. Stir
in puréed tomatoes and bring to
a boil. Reduce heat to a simmer
and cook sauce until thickened,
10 minutes; stir in pancetta, then
season with salt and pepper.
Garnish sauce with pecorino, parsley, and reserved pancetta.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 388
% Daily Value*
Total Fat 25g 38%
Saturated Fat 7g 35%
Cholesterol 46mg 15%
Sodium 1679mg 69%
% Daily Value*
Carbs 25g 8%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.
