Like many classic Italian pasta sauces, this Salsa all'Amatriciana is quick, easy and totally delicious!
1/2 cup chopped spicy capocollo (or guanciale, pancetta)
2 tbsps white wine vinegar
1/2 cup finely chopped onion
2 tbsps olive oil
pinch red pepper flakes
796 ml can San Marzano whole tomatoes
salt to taste
400 g pasta (I used spaghetti)
1/4 cup romano or parmesan cheese
shaved romano or parmesan to serve
This is the first time I have ever used San Marzano tomatoes and I'm sorry but I don't see what the big deal is. They are supposed to be the best, maybe my taste buds aren't refined enough 🤷. Anyways I will make this recipe again sometime with a $1.00 can of tomatoes rather than this product at $5.28 a can and see if it makes a difference. All this to say use whatever canned tomatoes you like!
In the same skillet add the olive oil, onion and red pepper flakes and cook until the onions are translucent. Purée 2 cups of the tomatoes and add to the skillet.
Serves 4
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