Pasta All'Amatriciana

Grace Parisi's spicy, pancetta-studded sauce is classically served with buccatini, a hollow, spaghetti-like pasta.

Plus: Pasta Recipes and Tips

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  • Servings: 4 to 6 servings

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  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, halved
  • 3 ounces thickly sliced pancetta, finely diced
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon tomato paste
  • One 35-ounce can whole peeled Italian tomatoes
  • Salt and freshly ground pepper
  • Pinch of sugar
  • 2 basil sprigs
  • 1 pound spaghetti

How to make this recipe

  1. In a large saucepan, heat the olive oil. Add the garlic, pancetta and crushed red pepper and cook over moderate heat, stirring occasionally, until the garlic is golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes, crushing them with the back of a spoon; season with salt and pepper. Stir in the sugar and basil and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced to 3 cups, about 30 minutes. Discard the basil and garlic.

  2. Meanwhile, in a large pot of boiling salted water, cook the spaghetti until al dente; drain. Toss the spaghetti with the hot sauce and serve.

Make Ahead

The sauce can be refrigerated for up to 3 days or frozen for up to 1 month.

Contributed By Published April 2013

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