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Food is the heart of everything we do at Great Performances; and for many of us, it’s a cornerstone of family memories. We invite our team members to share their food traditions and memories with us, and here, we share them with you!

Easy amatriciana recipe

Cooking with my mother has always been one of my favorite things to do. From when I was allowed to just stir to taking the lead, and creating the meals with her assisting me. One of the first recipes I remember falling in love with, and wanting to memorize, is Marcella Hazan’s Amatriciana from her cookbook “Essentials of Classic Italian Cooking”, which, coincidentally, was the first cookbook that my mother gave me. To this day, this recipe is still one of my favorites.

Ali and her mom sharing a hug.
Image credit: Ali Rea Baum



  1. 2 Tbsp vegetable oil

  2. 1 Tbsp butter

  3. 1 medium onion, chopped

  4. 1/4-inch thick slice of pancetta, cut into 1/2”x1” slices

  5. 1 1/2 cups canned tomatoes, drained and chopped

  6. Hot red chili peppers, chopped

  7. Salt

  8. 3 Tbsp freshly grated Parmigiano-Reggiano cheese

  9. 2 Tbsp freshly grated Romano cheese

  10. 1 pound pasta

  1. Add the oil, butter, and onion to a saucepan and saute on medium heat until the onions turn a pale golden color. Add the pancetta and cook for about a minute, stirring occasionally.

  2. Add the tomatoes, chili pepper (to taste) and salt, and cook, uncovered, at a simmer for about 25 minutes. Taste and season to taste.

  3. While the sauce is cooking, prepare the pasta according to package instructions. Add drained pasta to the sauce and toss. Add cheese and toss thoroughly again.

Adapted from Marcella Hazan’s original recipe

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