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anna belliino ferrara la florentine little gina maurizio labella
Amatriciana Sauce
Amatriciana Sauce Yum
1 tbsp Cento Imported Olive Oil
4 oz pancetta or bacon, cubed or sliced into small strips
1/2 cup onion, chopped
3 tsp Bellino Minced Garlic
1/2 tsp Cento Crushed Red Pepper
1 can Cento Chef's Cut® Tomatoes (28 oz)
Anna Perciatelli (1 lb)
1/4 cup parsley, chopped
2 tbsp Cento Grated Parmesan Cheese
1 tbsp Cento Grated Romano Cheese
1/4 cup white wine, optional

In large skillet, heat oil over medium heat. Cook pancetta, onion and garlic until onion is very soft, approximately 7-10 minutes. Stir in crushed red pepper and cook for another minute. If desired, pour wine over onion mixture. Stir in tomatoes, breaking up chunks slightly; bring to boil. Reduce heat to low and simmer for 25 minutes, or until sauce thickens. While sauce simmers, cook pasta according to instructions on package. Drain pasta; add pasta, parsley, cheeses to sauce. Serve immediately. Serves 6-8.

prep cook servings
15 mins
30 mins
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