Amatriciana Sauce

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  • 2 tablespoons olive oil
  • 3/4 pound bacon, diced
  • 1/3 pound pancetta, diced
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can diced tomatoes
  • 3 tablespoons sugar
  • 2 bay leaves
  • 1/2 tablespoon crushed red pepper
  • Salt and freshly ground black pepper


Heat a large, heavy-bottomed pot to medium high. Add olive oil, then bacon and pancetta; cook until almost crisp. Remove to a paper towel-lined plate and set aside.
Drain fat from pot, leaving about 3 tablespoons. Add onion and garlic and sauté until onions soften. Add tomatoes, bacon, pancetta, sugar, bay leaves and crushed red pepper. Season to taste with salt and pepper. Bring to a boil, then reduce heat and simmer 30-40 minutes. Remove bay leaves before serving.

Traditionally served over bucatini and topped with Pecorino Romano, but equally delicious over any pasta or layered in lasagna. This recipe makes a large batch.  Freeze leftover sauce in zip-top freezer bag for quick weeknight meals.

Recipe from Central Market Mill Creek - Culinary Resource Center
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