Recipe courtesy of Serena Palumbo
Serena's Amatriciana Sauce
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 170
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 136 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 170
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 136 mg
Ingredients
Directions
- In a pan over medium-high heat, saute the pancetta until just starting to brown. Remove the pancetta and add the onion to the pan. Saute the onion until translucent, about 1 minute. Add the carrot, celery, garlic, tomato puree, and cooked pancetta to the pan. Stir and simmer until reduced by half. Add the cinnamon, cumin, and cardamom and stir. Simmer the mixture 5 more minutes.
- Serve the sauce over cooked pasta.
