Spicy Tomato Sauce with Pancetta

Spicy Tomato Sauce with Pancetta

A super easy and spicy tomato sauce that gets a ton of flavor from salty pancetta. Make it ahead of time, reheat and serve over cooked pasta for a quick weeknight meal!
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 253kcal
Author Tempie


  • 1 tsp extra virgin olive oil
  • 6 ounces pancetta , diced into small cubes
  • 1 cup finely chopped yellow onion
  • 2 large cloves of garlic , minced
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp fine sea salt
  • 1/2 tsp crushed red pepper flakes , or to taste
  • 1 (28-ounce) can of whole plum tomatoes, chopped


  • In a medium pot, heat the oil over medium heat. Add the pancetta, let cook, stirring often, until the fat has rendered and the pancetta is golden brown. Drain all but about 2 tablespoon of grease. Then add the onion and let cook, stirring occasionally, until they are tender, about 5-6 minutes. Add the Italian seasoning, garlic powder and crushed red pepper flakes. Stir in the chopped tomatoes with their juices and sea salt. Let sauce simmer gently, occasionally stirring, until sauce has thickened, about 25 minutes. Serve over cooked pasta shape of choice.


Kitchen shears work great to chop tomatoes right in the can. I like to chop mine fairly small, but you can coarsely chop them if you prefer. Sauce can be frozen for up to 1 month.<br /><br />Serving Suggestion: Toss with pasta, such as macaroni, penne , or spaghetti.  <br /><br />Estimated Nutrition Facts: