Pancetta is an Italian bacon. It’s not smoked and has no sugar added. Purists will tell you that you must use pancetta (or the even harder to find ‘guanciale’) to make a true Amatriciana sauce. I used to be one of them until I got tired of spending excessive time and money tracking down exotic ingredients. American bacon may add an untraditional smokey flavor to the sauce but it’s still good.

Amatriciana Pasta Sauce


2 tablespoon extra-virgin olive oil

1/4 pound pancetta or bacon, diced

1 small onion, thinly sliced

1/4 teaspoon crushed red pepper flakes

2 (14 1/2 oz) cans imported whole Italian tomatoes with their juices, chopped

Freshly grated pecorino Romano cheese for serving


Set Global Sun Oven out to preheat

Toss onion and pancetta (or bacon) with oil in a light-weight, dark pot. Cook in Sun Oven, uncovered until onion begins to soften, 10 to 20 minutes. Stir in red pepper and tomatoes, cover and continue cooking until tomatoes have reduced and separated from the oil, 30 to 40 minutes. Add salt to taste. Serve with a generous dusting of pecorino Romano cheese.

Makes enough sauce for 1 to 1 1/2 pounds of pasta.

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