In Italy, the rich, spicy tomato sauce called Amatriciana is found on many restaurant menus. Yet this pasta sauce is easy to make at home. It’s simple list of ingredients makes it a perfect, quick dinner for a hectic weekday night. When freshly made, the tomato and smoky bacon flavors create a delicious sauce that can be served with most types of pasta.

Crushed red pepper can be found in the spice section of the supermarket. I use 1/4 teaspoon, which makes the sauce mildly hot. If you like it scorching, add a little more. Be careful; just a little more adds a lot of heat.

Traditional Italian recipes call for pancetta, an Italian type of bacon cured in salt and spices rather than smoked. It can be found in some specialty food stores. I used lower-sodium, no-sugar-added bacon found in the supermarket. Just a few slices gave the sauce a wonderful, smoky flavor.

Sautéed escarole with chickpeas is a crunchy, mild-flavored side dish. Escarole has a firm, slightly curled, pale green leaf that cooks well. Curly endive or chicory can be used. All are available in the supermarket. If these are not available, use romaine and cook for one minute instead of three.

Helpful Hints:• To save preparation time, buy sliced, fresh onion in the produce section of the market.• Buy good quality Parmesan cheese and chop it in the food processor. Freeze the extra grated cheese for quick use.• To save using another pan, make escarole and chickpeas in the same skillet used for the pasta sauce.• Minced garlic can be found in jars in the produce section of the market. Two crushed garlic cloves can be used instead.

Wine suggestions:This spicy, zingy pasta dish cries out for a spicy, zingy Italian chianti. If you prefer white wine, you might want a full-bodied one like Italy’s greco di tufo or a fruity gavi di gavi.

SPAGHETTI ALL AMATRICIANA—Yield: 2 servings

4 slices low-salt, no-sugar-added bacon (3 ounces)1 cup sliced onion2 cups canned diced or crushed tomatoes1/4 teaspoon dried crushed red pepper1/4 pound spaghetti2 tablespoons freshly grated Parmesan cheese

Procedure: 1. Bring large pot filled with 3-4 quarts water to boil over high heat.2. Cut as much fat as possible from bacon strips, then cut bacon into 1/2-inch slices. Sauté in small nonstick skillet 3 minutes. Pour off all fat. Add onion and sauté 2 minutes. Add tomatoes and crushed red pepper. Simmer gently until tomatoes form a sauce, about 5 minutes.3. Add pasta to boiling water and boil until firm to the bite, about 8 minutes. Drain and add to skillet with the sauce. Toss to combine. Sprinkle with cheese.

Nutrition data per serving: 384 calories (22 percent from fat), 9.4 g fat (3.3 g saturated, 3.5 g monounsaturated), 22 mg cholesterol, 17.8 g protein, 58.2 g carbohydrates, 5.3 g fiber, 270 mg sodium.

SAUTÉED ESCAROLE AND CHICKPEAS—Yield: 2 servings

1 teaspoon olive oil1 teaspoon minced garlic1 cup rinsed and drained chickpeas5 cups escarole, washed, dried and cut into 2-inch strips (measure after cutting)Salt and freshly ground black pepper

Procedure:1. Heat oil in medium-size nonstick skillet over medium-high heat. Add garlic and chickpeas. Sauté 1 minute.2. Add escarole to skillet and sauté 3 minutes, stirring as the lettuce cooks. Add salt and pepper to taste.

Nutrition data per serving: 179 calories (23 percent from fat), 4.6 g fat (0.6 g saturated, 1.7 g monounsaturated), no cholesterol, 8.9 g protein, 27.4 g carbohydrates, 5.5 g fiber, 17 mg sodium.

In Italy, the rich, spicy tomato sauce called Amatriciana is found on many restaurant menus. Yet this pasta sauce is easy to make at home. It’s simple list of ingredients makes it a perfect, quick dinner for a hectic weekday night. Photo by MCCLATCHY