Penne all'amatriciana

For out 7th monthiversary I gave one of our favorite honeymoon meals a try. We fell in LOVE with the amatriciana. It was so simple and so tasty. I have never seen it in a local restaurant so I wanted to try my hand at it.

I started by chopping and sauntering up a couple thick slices of pancetta in some olive oil on medium for 4-5 min until it was good and crispy. I added about 3/8 tsp of red pepper flakes and 1/2 tsp of ground black pepper. I left them to sauté for a fee seconds and added 3-4 cloves of minced garlic. Cooked the garlic on medium low for about 8 min until cooked through. I added a 28 oz can of crushed tomatoes and let them cook up for 20 minutes while cooking pasta. Toss to coat immediately and enjoy!

It was ok, obviously not as good as the real deal. The guy at Market District didn't give give me enough pancetta, so next time I'm going to try it with more pancetta that is chopped more coarsely and use chopped tomatoes instead of crushed. I need the texture, even if others don't. I think this one will be coming back again for a redo because it will become a family favorite. :).

We miss you, Roma!

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