Tomato Sauce with Bacon and Hot Pepper

1. 1

   Drain the tomatoes, reserving their juice.

2. 2

   Strain the captured juice to hold back the seeds.

3. 3

   Using your fingers, push out the excess seeds from each tomato.

4. 4

   Roughly chop the tomatoes and set aside with their juice.

5. 5

   If using pancetta, cut it into thin strips.

6. 6

   If using bacon, drop it into boiling water to cover and blanch for 30 seconds.

7. 7

   Drain, rinse in cold water, and drain again.

8. 8

   Cut it into thin strips.

9. 9

   Combine the olive oil and the garlic in a cold saucepan.

10. 10

    Place the pan over medium-low heat and saute until the garlic begins to color, 3 or 4 minutes.

11. 11

    Add the pancetta or bacon and continue to saute over medium-low heat until it colors nicely, about 6 minutes.

12. 12

    Add the red pepper flakes, the tomatoes and their juice, and the salt.

13. 13

    Simmer uncovered over medium-low heat, stirring occasionally, until the sauce thickens.

14. 14

    The sauce should be done in about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.