I have mentioned before how we had not expected to be assigned to Italy. There are very few Army installations as most are Navy and Air Force. Notwithstanding the charm of living in a seaside village for 18 months in Tuscany, the jobs we had were intense and did not allow nearly as much time for travel as we might have wished. On the other hand, when you are in the virtual heart of Tuscany, you don’t have to travel far to enjoy yourself.
Anyway, as I’ve also mentioned, we learned how incredibly regional cuisine is, and one of the sauces we were not familiar with was Amatriciana. In it’s simplest form, crisp up diced pancetta, remove it from the pan. Use the rendered fat to saute onions and garlic, add tomatoes, a splash or so of wine, red pepper if desired, add pancetta back in, stir thoroughly and serve over pasta.
I often use the “party trays” for events that come with cheese and salami, etc., A few years ago as I was looking at the leftovers, I decided to do a variation of this sauce. I had salami, pepperoni, and ham. I thin sliced rather than diced. I crisped everything up and set that aside. I used one can of tomatoes,but in addition to garlic and onion, I added sun dried tomatoes and some roasted red peppers (we almost always have a jar in the fridge). In the way of most Italian sauces, this one is not long cooking. This can cook for as little as ten minutes before putting the meat back in. Give it a good stir, and cook another couple of minutes before serving over pasta. I didn’t give proportions, but one can of tomatoes basically manages enough sauce for 2-3 servings of pasta. In our case, I use a fair amount of meat, but that isn’t necessary.