Italian Amatriciana Recipe (Pancetta Fresh Herbs Tomato Pasta Sauce)



• 1 tbsp olive oil 15 mL

• 1 1/4-in (5-mm) thick slice Pancetta , cut in thin strips

• 1 onion, chopped 1

• 3 garlic cloves, minced 3

• 1/2 tsp hot pepper flakes 2 mL (optional)

• 1/4 cup white wine (optional) 50 mL

• 1 can (28 oz/796 mL) San Marzano Tomatoes

• 4 cups penne 1 L

• 1/4 cup chopped fresh Italian parsley 50 mL

• 2 tbsp grated fresh parmigian cheese 25 mL

• 1 tbsp grated fresh romano 15 mL

Definition: Pancetta – dry cured meat, similar to bacon.


1• In large skillet, heat oil over medium heat. Cook pancetta, onion and garlic 7-10 minutes, or until onion is very soft. Stir in hot pepper flakes and cook 1 minute. Pour wine (if using) over onion mixture, stirring to scrape up brown bits on bottom of skillet.

2• Stir in tomatoes, breaking up with back of spoon; bring to a boil. Reduce heat to low and simmer 25-30 minutes, or until sauce thickens.

3• Meanwhile, in a large pot of boiling, salted water, cook penne 9 minutes, or until tender but firm. Drain pasta.

4• Toss immediately with tomato sauce, parsley, Parmesan and Romano cheeses, and serve.

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Makes 6 servings

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