Pasta alla Matriciana

Pasta alla Matriciana

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  • 10 ounces thick bacon or pancetta, cut in 1/2-inch pieces
  • 2 large cloves garlic, or to taste
  • 1 onion, chopped
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon salt
  • 1 pound pasta, either spirals or penne
  • Grated Romano cheese, for topping


In a saucepan, cook bacon or pancetta over medium heat until golden brown, about 10 minutes. Add garlic, onions and red pepper flakes; cook about 3 minutes, stirring occasionally. Add tomatoes and bring to a boil. Reduce heat to medium-low and cook uncovered for 30 to 40 minutes, stirring occasionally.

Bring a large pot of water to a boil; add salt and pasta. Boil for 8 to 10 minutes or until pasta is al dente. Drain pasta, add sauce and serve with Romano cheese.

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