Pasta with Amatriciana Sauce

I used fettuccine pasta and topped the sauce with grated cheese and garnished with a few peppers. i like my sauce HOT! 
               -- Michael Thompson CBYC creator
 

1/2      cup olive oil
6-8      ounces pancetta or bacon, cut into 1/4-inch dice
1          large garlic clove, minced
1          large onion, finely chopped
1          dried red Chile pepper
1 1/2    pounds ripe tomatoes, peeled, seeded and chopped, or one 28 ounce can whole tomatoes, with juice
Black pepper to taste
Red crushed pepper to taste

makes 2 cups



Combine olive oil and pancetta in a large, heavy skillet over medium heat. Cook, stirring, until the pancetta has rendered most of its fat and turned deep golden brown, about 10 minutes. Remove with slotted spoon and reserve. Pour off all but 1/4 cup of the fat from the pan.

Return the pan to medium heat and add onion, stirring until golden brown. Next add the garlic and Chile pepper. Cook, stirring  for 1 minute, crushing the pepper with the back of the spoon and being careful not to burn the garlic. Increase the heat to high and add the tomatoes.

Stir in the pancetta and simmer, crushing the canned tomatoes with the side of the spoon to break them up, until thickened, about 5 minutes. Season with black pepper and crushed pepper flakes to taste.

Serve with your choice of pasta.

Joy of Cooking 75th Anniversary Edition