Yellow Squash all'Amatriciana with Pancetta and Spicy Tomato Sauce

• 2 ounces pancetta, 1/4-inch dice
• 1 small white onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper
• 1 35-ounce can whole peeled Italian tomatoes with juices, crushed by hand
• 1 tablespoon extra-virgin olive oil
• 3 medium yellow squash, julienned on mandoline
• Kosher salt
• Black pepper

1. In a large saucepan, saute the diced pancetta over moderate heat, stirring occasionally, until browned and the fat rendered, about 5 minutes.
2. Add the onion, garlic and red pepper and saute for 5 more minutes, until onions are soft and beginning to brown.
3. Add the canned tomatoes with their juices, stir, and bring to a boil.
4. Reduce heat to low and simmer, stirring occasionally for 40 minutes.
5. Season with salt and pepper and keep warm.
6. In a large skillet, heat the oil over moderate heat.
7. Add the squash and saute for 2 minutes.
8. Season with salt and pepper.
9. Add 2 cups of the Amatriciana sauce, toss, and serve.

pancetta, white onion, garlic, red pepper, tomatoes, extravirgin olive oil, yellow squash, kosher salt, black pepper

Taken from www.foodandwine.com/recipes/yellow-squash-allamatriciana-pancetta-and-spicy-tomato-sauce (may not work)