Okay - let's get past the debates of what is and what isn't an authentic amatriciana sauce. This is the standard in our home and pretty much a "go to" recipe in our house. It takes about as long to prepare as it does to boil the water and, keeping the pancetta in the freezer, is pretty much a pantry meal. Hope you enjoy.
- 3 T olive oil (honestly, I don't normally use this much, maybe 1T maybe cooking spray when I'm really counting points)
- 4 oz pancetta finely chopped (btw - I know a "standard" substitution in this country for pancetta has been bacon but I find bacon too smokey. While following Weight Watchers, I've actually subbed Canadian Bacon and found that worked well)
- 1 medium onion, finely chopped
- 1T garlic, finely chopped
- 1/2t dried oregano
- 1 28 oz can Italian plum tomatoes, coarsely chopped (I just break them in the pan with the back of a wooden spoon)
- 1/2t red pepper flakes (I use 1/4t when the kids will eat otherwise it's too spicy for them)
- 1T fresh basil leaves, finely slivered (if I don't have fresh basil, I use 1t dried and it when I add the oregano)
- 8C cooked pasta (I've used spaghetti, rigatoni, whatever)
1. Heat olive oil and add the pancetta in a heavy skillet.
2. When the pancetta starts to brown, add the onion and garlic and saute over medium heat until the onion is soft.
3. Stir in the oregano (and basil if using dry), tomatoes and hot red pepper flakes.
4. Bring to a boil and simmer until the sauce has thickened about 30 minutes.
5. Stir in the basil and season to taste w/ salt and pepper (you know, rarely do I add salt and pepper).
6. Toss with the cooked pasta.
At six servings, this comes in at 7 Weight Watchers points per serving. At four servings, 10 points (and that's a hefty serving)