I hate to admit this since I'm half Italian, but the first time I had all'Amatriciana sauce was when my husband surprised me with this for dinner one night. It was love at first taste! And when it takes only a few minutes to cook, even better!
It's true that this pasta really does get even better overnight, although it's REALLY hard to wait a whole day to eat which is why I've made the portion big enough for two nights (for two people). This is such a yummy and simple recipe for any night of the week!
The key to making this recipe absolutely perfect is getting a high quality pancetta. We've tried the recipe with the pre-packaged thinly sliced stuff, and I didn't think it was as good. You can usually ask the deli counter to see if they can slice you pancetta to order (ask for medium to thick slices!).
Prep time: 15min
Cook time: 30min
- 4 tbsp. cold-pressed olive oil
- 1.5 pounds pancetta sliced 1/4 inch thick, then roughly chopped
- 2 small red onions sliced thin into half moons
- 1 6 oz. jar of tomato paste
- 2 tsp red pepper flakes
- 2.5 cups of homemade marinara sauce
- 2 packages of Cappello's Fettuccine (you will need ~1 package per 2 people)
- Parmigiano-Reggiano (omit for Whole30)
- In a large sauté pan over medium heat, combine olive oil, red onion, and pancetta
- Cook until the pancetta is completely rendered and crispy on both sides. If you prefer less oil in the dish, you can strain some of the oil out of the pan after the pancetta is crispy.
- While the sauce cooks, bring ~8 quarts of water in a medium saucepan to a boil
- Add the tomato paste and red pepper flakes. Stir until the tomato paste is fully combined for 1-2 minutes
- Add the marinara sauce and stir to incorporate. Let simmer for 1-2 minutes
- Once the water boils, add the fettuccine and cook for 90 seconds. If you are saving half of the sauce for the next night, then cook only one package of the pasta and save the other for the next night
- Combine the sauce and pasta in the saute pan and turn off heat
- Serve and enjoy!