Created by chef Fabio Viviani of Siena Tavern in Chicago, this Amatriciana sauce is a classic of modern Roman cooking (though it most likely came from the town of Amatrice about 90 miles away). Typically, it's made with few ingredients: garlic, guanciale (cured pork jowl), cheese and tomato. This version doctors up jarred sauce to keep it quick and calls for easy-to-find pancetta in place of the guanciale. This tomato sauce is sometimes paired with bucatini; here, Fabio dresses up rigatoni with it. Source: EatingWell Magazine, September 2020

Fabio Viviani
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle, peel the tomatoes and chop coarsely.

  • Meanwhile, put a large pot of water on to boil.

  • Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.

  • While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.

Tips

To make ahead: Refrigerate sauce (Steps 1-4) for up to 4 days.

Nutrition Facts

350 calories; total fat 9.6g 15% DV; saturated fat 2.2g; cholesterol 9mg 3% DV; sodium 622mg 25% DV; potassium 596mg 17% DV; carbohydrates 50.6g 16% DV; fiber 7.1g 28% DV; sugar 7g; protein 10.1g 20% DV; exchange other carbs 4; vitamin a iu 1038IU; vitamin c 12mg; folate 22mcg; calcium 52mg; iron 3mg; magnesium 23mg.