Spaghetti with Tomato Sauce & Pancetta

The perfect tomato sauce for Stefano's Chicken Parmigiana and Chicken Parmigiana Muffuletta or simply over pasta.


3 tbsp. olive oil
2 thick slices pancetta, diced (about 3 1/2 ounces)
1 small onion, chopped
2 cloves garlic, chopped or smashed
2 jars (680 ml) tomato purée (passata)
Handful basil leaves, to finish
Salt and freshly ground pepper, to taste
1 pound package spaghetti
Freshly grated pecorino or Parmesan cheese, to taste, for finishing


In a saucepan, heat the olive oil and pancetta over medium heat. Cook until golden brown, about 3 to 5 minutes.

Add the onion and garlic. Stir and cook until onion has softened, about 3 minutes.

Add the tomato purée, and salt and pepper. Bring to a boil. Reduce heat and let simmer, about 20 to 30 minutes. Add basil leaves.

Meanwhile, bring large pot of water to a boil. Salt generously. Add pasta and cook until al dente.

Drain and toss with half of the sauce, reserve remaining sauce for making Stefano’s Chicken Parmigiana and Chicken Parmigiana Muffuletta or other uses.

Finish spaghetti with freshly grated pecorino or Parmesan cheese.

Yield: 4 to 6 servings.