Recipes All'Amatriciana Sauce 5.0 (5,086) Add your rating & review This spicy, pancetta-studded sauce is great with shellfish and bucatini, the hollow, spaghetti-like pasta. More Italian Dishes By Grace Parisi Updated on October 21, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 40 mins Yield: 3 cups (enough for 1 pound of pasta) Ingredients 1/4 cup extra-virgin olive oil 3 ounces pancetta—sliced 1/4-inch thick, then cut into 1/4-inch dice 1/2 teaspoon crushed red pepper 3 garlic cloves, peeled 1 tablespoon tomato paste One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand Pinch of sugar 2 basil sprigs Salt and freshly ground pepper Directions In a large saucepan, heat the oil. Sauté the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic. Make Ahead The sauce can be refrigerated for up to 3 days. Rate it Print