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A Taste of Italy Four Ways

Amanda Barone

Words by: Martina Fiorentini, Photos by: Marissa Wu

I’ve always thought of pasta as a doll that I could dress up any way I liked. There are no rules when making a sauce, and you can go crazy with mixing different ingredients. However, the best pasta sauces are, in my opinion, the ones that require a few simple ingredients. Here are four easy pasta sauces that can easily be made when you’re out of uncommon ingredients and, most importantly, time.



Origin: Amatrice, Italy


-       1 can of whole peeled tomatoes

-       pancetta (or bacon)

-       diced onion

-       Pecorino cheese

-       Suggested pasta: Spaghetti


Cut the pancetta in strips (not in cubes, as these will be more likely to harden and burn) and cook for about 15 minutes with a tablespoon of oil. In a different pan, sauté the onion with a tablespoon of oil, until golden. Add the tomatoes and a pinch of salt. Reduce the heat and leave for 10 minutes. When the pancetta looks golden and crunchy, add it to the tomatoes and keep at low heat. Serve with grated Pecorino cheese.



Origin: Norcia, Italy


-       raw sausage

-       cooking cream

-       diced onion

-       white wine

-       black truffle (optional)

-       Suggested pasta: ziti (so the pieces of sausage will be trapped inside)


Sauté the onion with a tablespoon of olive oil until soft. Remove the casing from the sausage and crumble it into the pan. Add a glass of white wine and cook on high heat until it evaporates. Add cooking cream and stir. Serve with black truffle.



Origin: Rome, Italy


-       2 eggs

-       pancetta (or bacon)

-       Pecorino or Parmesan cheese

-       Suggested pasta: spaghetti


Cut the pancetta in strips and cook for about 15 minutes with a tablespoon of oil. In a mixing bowl, beat the eggs with the cheese and a pinch of salt. When the pancetta is golden, turn off the heat and add the cooked pasta in the pan. Then, add the egg mixture while gently stirring. Serve with Parmesan cheese.


Ragù Bolognese

Origin: Bologna, Italy


-       Tomato sauce

-       Carrots

-       Celery

-       Onions

-       Red wine

-       Parmesan cheese

-       Suggested pasta: striped pasta (so that the sauce will stick to every piece of pasta)


Dice the carrots, celery, and onions. Cook in a pan with olive oil for about 10 minutes. Add the ground beef and wait for it to lose all its liquids, then add a glass of red wine. Add the tomato sauce and some water. When all the water has evaporated, add salt and keep stirring at low heat. Serve with Parmesan cheese.