Salsa All’Amatriciana

INGREDIENTS

• 2 tablespoons olive oil
• 6 ounces pancetta, diced (in a pinch, you can substitute 6-8 slices of bacon )
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• Pinch crushed red pepper flakes
• 1 (14-ounce) can crushed tomatoes
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup grated Pecorino Romano (or freshly grated Parm)
• 1 lb. favorite pasta

In a large heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta/bacon and reserve.

Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta/bacon.

 Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste. Serve over your favorite pasta.