Salsa All’a Matriciana and Barbera
Salsa All’a Matriciana
- 2 Tbsp olive oil
- 6 ounces pancetta or slab bacon diced
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- Pinch of dried crushed red pepper flakes
- 1 can 28 ounce tomato puree
- ½ tsp. sea salt plus more to taste
- ½ tsp freshly ground black pepper plus more to taste
- ½ cup grated Pecorino Romano cheese
In a large skillet, heat oil over a medium flame. Add the pancetta and sauté until golden brown, about 8
minutes. Add the onion and sauté until tender, about 5 minutes. Add the garlic and red pepper flakes and sauté
until fragrant, about 30 seconds. Stir in the tomato puree, and ½ teaspoon each of salt and pepper. Simmer
uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Stir
in the cheese. Season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then
cover and refrigerate. Rewarm over medium heat before using.).
Serves 4 over 1 pound of pasta as a main course. Preferred paste is bucatini, however you can use other shapes if desired.
Pairs well with Iron Hub Barbera.
