All'Amatriciana Sauce


This spicy, pancetta-studded sauce is great with shellfish and bucatini, the hollow, spaghetti-like pasta. More Italian Dishes

Active Time:
10 mins
Total Time:
40 mins
3 cups (enough for 1 pound of pasta)


  • 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


  1. 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.

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