Italian Foods 

Amatriciana sauce



Amatriciana sauce

Amatriciana sauce

Serves 4 to 5
Sweet cherry tomatoes and salty pancetta star in this tasty pan sauce. It’s great for more than just pasta: Try spooning it over polenta or seared pork chops.

– 2 Tbs. extra-virgin olive oil.
– 1 medium red onion, cut into ¼-inch dice (to yield about 2 cups).
– 2 ¼-inch-thick slices pancetta, cut into short strips (¼inch wide and ½ inch long).
– 1½ lb. cherry tomatoes, rinsed and halved.
– ⅛ tsp. cayenne.
– 1 tsp. kosher salt; more to taste.


Step 1: In a 10- or 11-inch sauté pan, heat the oil and onion over medium heat, stirring occasionally, until the onion is softened but not browned, 4 to 5 minutes.
Step 2: Add the pancetta and cook, stirring, until the pancetta has begun to render its fat and the onion and pancetta are roughly the same muted shade of purple, 5 to 6 minutes. Add the tomatoes, cayenne, and salt. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15 to 20 minutes.

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