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Summer Amatriciana Sauce

Scott Phillips

Servings: four to five.

Serve this pancetta-spiked tomato sauce over 1 pound of cooked bucatini or perciatelli, with a sprinkling of freshly grated Pecorino Romano. Or if you’re not in the mood for pasta, it’s also good over seared pork chops or polenta, or as a topping for pizza.


  • 2 Tbs. extra-virgin olive oil
  • 1 medium red onion, cut into 1/4-inch dice (to yield about 2 cups)
  • Two 1/4-inch-thick slices pancetta, cut into short strips (1/4 inch wide and 1/2 inch long)
  • 1-1/2 lb. cherry tomatoes, rinsed and halved
  • 1/8 tsp. cayenne
  • 1 tsp. kosher salt; more to taste

Nutritional Information

  • Nutritional Sample Size based on five servings without pasta
  • Calories (kcal) : 164
  • Fat Calories (kcal): 118
  • Fat (g): 13
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 16
  • Sodium (mg): 655
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 5


  • In a 10- or 11-inch sauté pan, heat the oil and onion over medium heat, stirring occasionally, until the onion is softened but not browned, 4 to 5 minutes. Add the pancetta and cook, stirring, until the pancetta has begun to render its fat and the onion and pancetta are roughly the same muted shade of purple, 5 to 6 minutes. Add the tomatoes, cayenne, and salt. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15 to 20 minutes.

To serve with pasta

  • While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook the pasta until al dente. Drain it well. Taste the sauce and adjust the seasonings if needed. Toss the pasta with three-quarters of the sauce and divide among individual serving bowls. Spoon a little of the remaining sauce over each serving and sprinkle on the cheese, if you like.


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