Yellow Squash all’Amatriciana with Pancetta and Titillating Tomato Sauce

1. In a spacious saucepan, sauté the diced pancetta over moderate heat, stirring infrequently, except browned and the fats rendered, about 5 minutes. Add the onion, garlic and crimson pepper and sauté for 5 extra minutes, except onions are soft and starting up to brown. Add the canned tomatoes with their juices, scurry, and produce to a boil. Sever heat to low and simmer, stirring infrequently for 40 minutes. Season with salt and pepper and retain heat.

2. In a spacious skillet, heat the oil over moderate heat. Add the squash and sauté for 2 minutes. Season with salt and pepper. Add 2 cups of the Amatriciana sauce, toss, and assist.

Make Forward

The Amatriciana sauce might perchance also additionally be made as much as 2 days forward and refrigerated. Reheat the sauce earlier than serving.