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  • Amatriciana
    Recipe contributed by Joe Barracato
    • 5-6, 1/4 inch thick slices of pancetta
    • 1/2 of a large red onion
    • 14 ounce can of whole or diced tomatoes
    • Peperoncino or red cayenne pepper
    • 1/2 cup of extra virgin olive oil
    • Salt for seasoning
    Start by adding half a cup of extra virgin olive oil to a sauté pan and let simmer on a low heat. Chop up half a red onion into thin slices and add to the frying pan.

    Next, while that's simmering cut up the pancetta into small cubes.

    Check the onions to see if they're transparent, if they are it's time to add in the pancetta and stir everything together.

    Shake in some peperoncino or red pepper flakes. Add more if you like it really spicy.

    Raise the heat a little and add in some more extra virgin olive oil, it's important that the pancetta doesn't look dry and that you have a little olive oil in the bottom of the pan.

    Stir everything together for 15 minutes or until the pancetta is crisp, lower the heat if it's cooking-sizzling too much. Once crisp and deep brown in color take a slotted spoon and remove it from the pan setting it aside. Make sure to leave the olive oil in the pan.

    Now slice up the tomato into smaller pieces. Add the them to the frying pan, along with juice that was in the can and let simmer on low to medium heat.

    Stir everything around and add a pinch or two of salt for seasoning.

    After about 10 more minutes of simmering and some of the liquid has reduced or evaporated turn off the heat and add the pancetta back into the pan and stir well.

    To serve put a couple table spoons of amatriciana sauce on top of your favorite pasta, then some grated Pecorino Romano cheese. Makes 4-5 servings.

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