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Photo Credit: Elizabeth Newman

Pasta with Pancetta and Tomato Sauce (Pasta all'Amatriciana)

This is a really simple way to make a quick, easy tomato sauce that's loaded with savory flavor. I call it pasta with pancetta and tomato sauce, but it's really a riff on pasta all'Amatriciana - one of the quintessential pasta dishes of Rome.

In Rome, the meat of choice would be guanciale - aka, cured pork cheek - but since that's not as attainable here, I usually opt for pancetta or even bacon. It gives the sauce so much rich, savory flavor - people will be asking "how is this tomato sauce so good?"

While the recipe calls for linguine, you can use any one of your favorite pasta shapes for this dish.

Pasta with Pancetta and Tomato Sauce
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Pasta with Pancetta and Tomato Sauce

Category

Main Course

Prep Time

10 minutes

Cook Time

30 minutes

Calories

370

Author:

Giada De Laurentiis

Image of Pasta with Pancetta and Tomato Sauce

Ingredients

Instructions

  1. Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
  2. Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  3. Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

Nutrition

Nutrition

per serving
Calories
370
Amount/Serving % Daily Value
Carbs
38 grams
Protein
13 grams
Fat
19 grams
Saturated Fat
6 grams
Cholesterol
27 milligrams
Sodium
326 milligrams
Fiber
4 grams
Sugar
8 grams

1 comment

  • Author's avatar image
    Cindy Macolini

    I make this with bucatini about once a month. Instead of crushed red pepper flakes I usually add a diced red serrano.

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