AMATRICIANA SAUCE
About 2 cups
This sauce is the perfect partner for bucatini; shave a little Pecorino Romano on top.
Place in a large heavy skillet over medium heat:
- 6 slices bacon, cut into ¼-inch dice
Or use instead of the bacon:
- 2 tablespoons olive oil
- 6 ounces pancetta, cut into ¼-inch dice
Cook, stirring, until the bacon or pancetta has rendered most of its fat and turned deep golden brown, about 10 minutes. Remove with a slotted spoon and set aside. Pour off all but 2 tablespoons fat from the skillet. Return the skillet to medium heat. Add and cook, stirring, until golden brown:
- 1 large onion, finely chopped
Add and cook, stirring, for 1 minute, being careful not to burn the garlic:
- 1 large garlic clove, minced
- 1 dried red chile pepper or ¼ teaspoon red pepper flakes
Increase the heat to high and add:
- 2 pounds fresh plum or Roma tomatoes, peeled, and chopped, or one 28-ounce can whole tomatoes
Stir in the bacon or pancetta and simmer, crushing the tomatoes with a potato masher or a wooden spoon, until thickened, about 5 minutes. Season to taste with:
- Black pepper
- Red pepper flakes