Quick Tomato Sauce with Pancetta

When Mark and I were in Italy this fall, we were impressed with the fresh taste of all the food we ate. It is difficult to get a fresh flavor with canned tomatoes but I think I found the secret. The Cento canned tomatoes taste naturally fresh and this makes this pasta sauce even better. In Italy, this is called an Amatriciana Sauce. This dish is easy enough to make for dinner after work.

6 ounces pancetta

1 tablespoon chopped garlic

1/2 cup chopped onions

1 28-ounce Cento Chef’s cut tomatoes and the juice

2 tablespoons butter

Saute the pancetta on medium low heat until well browned. Place the cooked pancetta on a paper towel to drain, then wipe out the pan with another paper towel. If you are using a nonstick pan you shouldn’t need any more oil to saute the garlic and onions on low heat until translucent.

Add the tomatoes and simmer for about 10 minutes. Put the pancetta back in the sauce and simmer for about 5 more minutes. Just before serving melt the butter into the sauce. You can serve this sauce over any pasta.

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