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)
Need to make a substitution?
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.