AMATRICIANA

Serves 6 to 8

This classic sauce for pasta originated in Amatrice, a town an hour east of Rome. In Italy, the sauce is made with guanciale, which is Italian salt-cured pork jowl. You can find guanciale in gourmet stores, but unsliced pancetta or prosciutto works just as well.

2 (28-ounce) cans whole peeled San Marzano tomatoes

3 tablespoons olive oil

8 ounces guanciale, pancetta, or prosciutto, cut into ½-inch chunks

1 red onion, thinly sliced

½ teaspoon red pepper flakes

Sea salt

Freshly ground black pepper

Pour the tomatoes and their juices into a large mixing bowl and use your hands to break up the tomatoes until chunky.

Heat the olive oil in a large skillet over low heat. Add the meat and cook, turning occasionally, about 15 minutes. Use a slotted spoon to transfer the meat to a plate.

Add the onion to the oil remaining in the pan and sauté for 5 minutes. Add the tomatoes and their juices. Add the red pepper flakes and season with salt and black pepper to taste. Simmer for 20 minutes, stirring occasionally.

Add the meat to the sauce in the skillet and toss to coat.

You can store the sauce in an airtight container in the refrigerator for up to a week or in the freezer for up to 6 months.