All'Amatriciana Sauce

1. 1

   In a large saucepan, heat the oil.

2. 2

   Saute the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes.

3. 3

   Add the tomato paste and cook, stirring, for 1 minute.

4. 4

   Add the canned tomatoes with their juices.

5. 5

   Stir in the sugar and basil, season with salt and pepper and bring to a boil.

6. 6

   Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes.

7. 7

   Season again with salt and pepper.

8. 8

   Discard the basil sprigs and garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.