Yellow Squash all'Amatriciana with Pancetta and Spicy Tomato Sauce

All'Amatriciana, a spicy Italian pasta sauce, is traditionally made with guanciale, salt-cured pork jowl. Pancetta is much easier to find and is a fantastic substitute, while thinly sliced yellow squash is a wonderful gluten-free alternative to semolina noodles.


    • 2 ounces pancetta, 1/4-inch dice
    • 1 small white onion, thinly sliced
    • 2 cloves garlic, minced
    • 1 teaspoon crushed red pepper
    • 1 35-ounce can whole peeled Italian tomatoes with juices, crushed by hand
    • 1 tablespoon extra-virgin olive oil
    • 3 medium yellow squash, julienned on mandoline
    • Kosher salt
    • Black pepper


  1. In a large saucepan, sauté the diced pancetta over moderate heat, stirring occasionally, until browned and the fat rendered, about 5 minutes. Add the onion, garlic and red pepper and sauté for 5 more minutes, until onions are soft and beginning to brown. Add the canned tomatoes with their juices, stir, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 40 minutes. Season with salt and pepper and keep warm.
  2. In a large 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 serve.