Sofia Loren's Pasta Sauce with Onions and Pancetta

Transport your taste buds to the Italian countryside with Sofia Loren's Pasta Sauce with Onions and Pancetta—a soulful recipe that perfectly balances rustic simplicity and bold flavors. This luscious sauce begins with crispy pancetta and caramelized onions, creating a rich, savory base enhanced by the warmth of garlic and a splash of dry white wine. Crushed tomatoes and tomato paste infuse the sauce with vibrant depth, while aromatic oregano, basil, and a hint of red chili flakes lend a touch of Mediterranean spice. Tied together with a generous grating of Pecorino Romano and a sprinkle of fresh parsley, this sauce is a love letter to traditional Italian cooking. Serve it over your favorite pasta for a comforting meal that’s both elegant and timeless. Perfect for weeknight dinners or special occasions, this recipe is sure to become a staple in your kitchen repertoire.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 120 grams pancetta
• 2 medium yellow onions
• 3 garlic cloves
• 800 grams crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red chili flakes
• 120 milliliters white wine
• 1 teaspoon sugar
• 0 to taste salt
• 0 to taste black pepper
• 50 grams pecorino romano cheese
• 1 tablespoon fresh parsley

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Dice the pancetta into small pieces and cook in the skillet until crisp and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Step 3

Thinly slice the onions and add them to the skillet. Stir occasionally and cook until they are soft and caramelized, about 15-20 minutes.

Step 4

Mince the garlic cloves and add them to the skillet with the onions. Cook for 1-2 minutes until fragrant.

Step 5

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce for 2-3 minutes.

Step 6

Add the crushed tomatoes, tomato paste, oregano, basil, and red chili flakes to the skillet. Stir well to combine.

Step 7

Return the pancetta to the skillet. Add the sugar, and season with salt and black pepper to taste. Stir and let the sauce simmer gently for 25-30 minutes, stirring occasionally.

Step 8

Grate the pecorino romano cheese and stir half of it into the sauce, reserving the rest for serving.

Step 9

Chop the fresh parsley finely and add it to the sauce right before serving.

Step 10

Serve the sauce over your favorite pasta, topped with the reserved cheese and additional fresh parsley if desired.

Nutrition Facts

Serving size	(1398.0g)

Amount per serving	% Daily Value*
Calories	1430.4

Total Fat 97.8g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 173.2mg	0%
Sodium 5198.0mg	0%
Total Carbohydrate 78.3g	0%
Dietary Fiber 16.8g	0%
Total Sugars 42.2g
Protein 53.5g	0%

Vitamin D 0IU	0%
Calcium 785.5mg	0%
Iron 9.7mg	0%
Potassium 2952.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 15.2%

Carbs: 22.3%