Sauces & Stuff
Pecorino cheese and savory pancetta, or bacon, combine for this zesty tomato-based Amatriciana sauce.
Test Kitchen Tip
With their sun-ripened taste and firm pulp, San Marzano plum tomatoes are touted as the best for making sauces.
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.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 7g 35%
Cholesterol 46mg 15%
Sodium 1679mg 69%
Carbs 25g 8%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.