Yellow Squash all'Amatriciana with Pancetta and Spicy Tomato Sauce

1. 1

   In a large saucepan, saute the diced pancetta over moderate heat, stirring occasionally, until browned and the fat rendered, about 5 minutes.

2. 2

   Add the onion, garlic and red pepper and saute for 5 more minutes, until onions are soft and beginning to brown.

3. 3

   Add the canned tomatoes with their juices, stir, and bring to a boil.

4. 4

   Reduce heat to low and simmer, stirring occasionally for 40 minutes.

5. 5

   Season with salt and pepper and keep warm.

6. 6

   In a large skillet, heat the oil over moderate heat.

7. 7

   Add the squash and saute for 2 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Add 2 cups of the Amatriciana sauce, toss, and serve.

* Per serving · 4 servings · Values may vary.