This tomato sauce is another traditional sauce from Rome. It is very delicious and easy to prepare. As I now have a vegetarian, we sauteed some pancetta in a frying pan to keep meat out of the dish. We went to one restaurant where they flambe’d it. It was so good we went back twice to eat it again. It didn’t hurt that a half litre of house red wine was 3.50 Euro either.Very lively restaurant. We purchased the tourist take home in chilli flake powder. You need to use it sparingly as it is very spicy.
50g olive oil
2 garlic cloves
1 small carrot
1/2 tsp chilli flakes
1 can San Marzano tomatoes
Pecorino and Parmesan grated to sprinkle on top.
150g pancetta (Italian bacon) optional
500g pasta (Traditional is Bucantini) hollowed spagetti
Salt and pepper to taste
Grind your cheese and set aside in extra bowl
Add oil, onions, garlic, carrot and blend 5 sec/speed 8 Scrape down
Add tomatoes and chilli flakes cook 25 minutes/100C/speed 1 with steaming basket ontop of lid
This lets the sauce reduce.
Fry 150g pancetta and add sauce when cooked. Add bucantini noodles and stir to combine
Sprinkle with cheese and serve immediately.