Yellow Squash all'Amatriciana with Pancetta and Spicy Tomato Sauce

All'Amatriciana, a spicy Italian pasta sauce, is traditionally made with guanciale, salt-cured pork jowl. Pancetta is much easier to find and is a fantastic substitute, while thinly sliced yellow squash is a wonderful gluten-free alternative to semolina noodles.

  • Active:
  • Total Time:
  • Servings: 6

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Ingredients

  • 2 ounces pancetta, 1/4-inch dice
  • 1 small white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 1 35-ounce can whole peeled Italian tomatoes with juices, crushed by hand
  • 1 tablespoon extra-virgin olive oil
  • 3 medium yellow squash, julienned on mandoline
  • Kosher salt
  • Black pepper

How to make this recipe

  1. In a large saucepan, sauté the diced pancetta over moderate heat, stirring occasionally, until browned and the fat rendered, about 5 minutes. Add the onion, garlic and red pepper and sauté for 5 more minutes, until onions are soft and beginning to brown. Add the canned tomatoes with their juices, stir, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 40 minutes. Season with salt and pepper and keep warm.
  2. In a large skillet, heat the oil over moderate heat. Add the squash and sauté for 2 minutes. Season with salt and pepper. Add 2 cups of the Amatriciana sauce, toss, and serve.

Make Ahead

The Amatriciana sauce can be made up to two days ahead and refrigerated. Reheat the sauce before serving.

Contributed By Photo © Emily Farris Published November 2013





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