AMATRICIANA SAUCE

Qty. 1 - 1 Lb. 12 oz. Can Of  Plain D.O.P. San Marzano Tomatoes
Sea Salt
1 Medium Red Onion - Julienne Sliced
1/4 cup Extra Virgin Olive Oil
2 - 1/4 inch Slices Pancetta
1 Dried Hot Red Chili Pepper - Seeded and Shredded

(You Can Substitute w/ ½ Tsp Crushed Red Pepper Flakes)

Finely mince the pancetta.

Squeeze tomatoes by hand into a bowl.  Reserve the liquid.

Place olive oil into cold pan.  Add onions and saute on medium/high heat until onions are translucent and dark golden.

Add shredded chili pepper or crushed chili flakes.
Add pancetta.  Don’t stir too often.  Deglaze as needed until pancetta is cooked, but not crisp.

Add squeezed tomatoes into mixture and raise heat to high. 
Add ½ Tsp. Sea Salt
Cook 10 minutes, deglaze as needed.

Add reserved liquid from can.
Reduce and deglaze until sauce thickens.

NOTES

You can adjust the “heat” of the chili to taste
 In addition to  enjoying as a  spicy pasta sauce, this can be used as a dipping sauce for pizza, bread or calzone. 
Used as pasta sauce this recipe serves 4 - 6