Amatriciana Sauce

This is easy enough to be a go-to dinner, but tasty enough for company. I first had Amatriciana sauce in Murano, Italy and knew that I had to find a recipe so that I could relive the experience back home. Giada came to the rescue with this delicious and easy sauce.

Ingredients:

2 T. olive oil

8. oz. pancetta, diced

1 yellow onion, finely chopped

2 garlic cloves, minced

Pinch of dried crushed red pepper flakes

1 28 oz can of tomato puree, or crushed tomatoes

1/2 t. sea salt (or just salt if you don't have sea salt)

1/2 t. ground black pepper

1/2 c. Pecorino Romano cheese

In a large heavy skillet, heat the oil over medium. Add the pancetta and saute until golden brown, about 8 to 10 minutes. Add the onion and saute until tender, about 5 minutes. Add the garlic and red pepper flakes and saute about 30 seconds or until fragrant. Stir in the can of tomatoes and salt and pepper. Simmer, uncovered, on medium low until the sauce thickens, between 15 and 20 minutes. Stir in the cheese. Season with more salt and pepper to taste.

~I recommend using a long pasta for this sauce. In Italy it was served with Bucatini, but I can't find that anywhere near me. I use spaghetti or linguini.

~Serve with a salad and enjoy!

~Original recipe can be found in Everyday Italian by Giada de Laurentiis
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