Introduction
Amatriciana sauce is named after a town near Rome, Italy named Amatrice. It is a tomato based sauce that is traditionally made with guanciale (cured pork jowl). Guanciale can be hard to come by in the US, but you can use good quality bacon, or pancetta instead. The sauce is savory, and a little spicy. It tastes great with any pasta, such as rigatoni or elbow macaroni. It’s also really good with Arancini fried Italian rice balls.
Recipe
Amatriciana Sauce
A pasta sauce based on guanciale, Pecorino Romano cheese, tomato, and onions.
Equipment
- medium sauce pan
- cutting board
- kitchen knife
- large spoon
Ingredients
- 1 tbsp olive oil – extra virgin
- 5 ounce guanciale pork, pancetta, or high quality bacon – cubed
- 1 white onion – diced
- 28 ounce stewed crushed tomatoes – such as San Marzano
- 2 tbsp tomato paste – such as San Marzano
- ⅓ cup Pecorino Romano or Parmigiano Reggiano cheese – grated
- 1 tsp kosher salt – more to taste
- ½ tsp white pepper – more to taste
- ½ tsp red pepper flakes – optional
Instructions
- Heat 1 tbsp olive oil in a medium pan over medium heat.
- Brown guanciale, pancetta, or bacon until its fat becomes translucent.
- Stir in the chopped onions.
- Add the tomato paste.
- Add the crushed tomato, and stir well to combine.
- Cook and stir for 2 minutes.
- Season with salt and white pepper. Stir in the cheese. Optionally add red pepper flakes, for a spicier sauce.
Notes
Tastes great with Arancini Italian Rice Balls.
PRIVATE NOTES
Nutrition
Calories: 282kcal | Carbohydrates: 17g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 32mg | Sodium: 1423mg | Potassium: 615mg | Fiber: 3g | Sugar: 9g | Vitamin A: 586IU | Vitamin C: 20mg | Calcium: 169mg | Iron: 3mg
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