Carrabba's Amatriciana Sauce – Bob Version

• servings: 6

Ingredients

4 oz. unsalted butter

1 Medium yellow onion (finely chopped)

6 oz. pancetta, ( 1/2x 1/4-inch strips)

2 can (28 oz.) San Marzano DOP tomatoes, hand crushed, with juices

1/2teaspoon crushed red pepper

1 teaspoons kosher salt

1/2teaspoon fresh ground black pepper

Directions

Melt butter in a stock pot over medium heat.

Add onion and cook until it turns a rich golden color.

Add pancetta and cook until it is lightly browned but not crisp.

Stir in tomatoes, crushed red pepper, salt and pepper.

Increase heat and bring sauce to a boil.

Reduce heat to low and simmer partally covered 20 minutes.

Serve over pasta of choice.

Notes

Carrabba's proprietor Joe Parten — a seasoned cook himself — shared this recipe for the sauce that coats one of the restaurant's popular side dishes — cavatappi Amatriciana.