Recipe information
Yield
makes about 5 cups
Ingredients
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce (store-bought or homemade; see page 224)
Preparation
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and sauté until golden brown, about 5 minutes. Add the red pepper flakes and garlic and sauté until tender, about 1 minute. Add the marinara sauce and bring to a simmer, then remove from the heat and let cool until ready to use.
