Summer Amatriciana Sauce

Summer Amatriciana Sauce
Photo by Scott Phillips


  • 2-¼-inch-thick slices pancetta, cut into short strips (¼ inch wide and ½ inch long)
  • 1 medium red onion, cut into ¼-inch dice (to yield about 2 cups)
  • 2 Tbs. extra-virgin olive oil
  • 1/8 tsp. cayenne
  • 1 tsp. kosher salt; more to taste
  • 1-½ lb. cherry tomatoes, rinsed and halved

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 sha...

View full recipe at Fine Cooking


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