AMATRICIANA SAUCE
THE REAL DEAL LIKE CABBARRA'S

For many years I worked as a professional chef and during those years meet many different chefs .This came from one of Cabbarra's chef.

This spicy, pancetta-studded sauce is great with small pasta's even shells do not use thin angel hair

1/4 cup extra-virgin olive oil
3 ounces pancetta-sliced 1/4-inch thick, then cut into 1/4-inch dice
3 garlic cloves, peeled
1/2 teaspoon crushed red pepper
1 tablespoon tomato paste
1 (35-ounce) can whole peeled Italian tomatoes with their juices, crushed by hand
Pinch of sugar
Salt and freshly ground pepper (go easy on the salt as the cheese is too salty)
1/4 cup Romano cheese**

In a large saucepan, heat the oil. Sauté the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes.

Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Add the cheese now.

**Important add Romano cheese 1/4 at the end of the cooking period