Creamy 'Alla Amatriciana-ish' Pasta Recipe - Los Angeles Times
Tomato paste and cream combine to make a velvety, rich sauce for pasta in this quick take on a Roman classic.
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Ingredients
- 3 tablespoons everyday olive oil
- 4 ounces pancetta, diced
- 4 garlic cloves, thinly sliced
- 1 medium yellow onion, roughly chopped
- Kosher salt
- freshly ground black pepper
- 1 teaspoon crushed red chile flakes, plus more for serving
- 3 oil-packed anchovy fillets
- 1 can (6 ounces) tomato paste
- 1 cup heavy cream
- 1 pound spaghetti, fusilli or any dried pasta
- Freshly grated parmesan, for serving
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