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, this is typically made with guanciale, so if youre lucky enough to have it, feel free to use it! I find pancetta or bacon to make a delicious substitute. It gives the sauce so much rich, savory flavor - people will be asking "how is this tomato sauce so good?"


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Pasta with Pancetta and Tomato Sauce

Category

Main Course

Prep Time

10 minutes

Cook Time

30 minutes

Image of Pasta with Pancetta and Tomato Sauce

Ingredients

  • 8 ounces diced pancetta or bacon
  • 2 tablespoons olive oil
  • 1 yellow onion (chopped)
  • 1 teaspoon Tuscan herb blend
  • 1 teaspoon lemon oregano salt

  • 2 jars Giadzy passata

  • 1 pound pasta
  • 1/2 cup grated Pecorino Romano

Instructions

  1. Add two tablespoons of olive oil to a heavy large skillet over medium heat. Add the pancetta or bacon and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with the Tuscan herb blend. Saute until fragrant and soft, about 3 minutes.
  2.  Stir in all 2 jars of Giadzy Passata, and swirl around roughly 2 tablespoons of water in each jar of passata to release all of the sauce, and add that as well. Add the lemon oregano salt.
  3. 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, if needed.
  4. Meanwhile, boil the pasta 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.
  5. Toss the pasta 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.
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