Tomato sauce with pancetta and chili pepper (Amatriciana) from Essentials of Classic Italian Cooking (page 157) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute penne, rigatoni, or conchiglie pasta for bucatini pasta.

  • dawn_dclvfm on April 15, 2026

    This is one of my favorites. Make sure to use a little pasta water when blending it all together so the sauce really clings to the bucatini.

  • lkgrover on November 15, 2023

    Good pasta sauce; I used Aleppo chile flakes and fettucine pasta.

  • clcorbi on July 11, 2017

    Very tasty indeed. I think my onion was a bit large--might decrease to half an onion, or one small onion, next time. Or else just let it cook down longer and get a bit caramelized. Anyway, this was easy, delicious, and very fast.

  • westminstr on January 29, 2014

    Yum.

  • kmattingly on November 21, 2012

    Simple sauce, very tasty.

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