Authentic Italian Sauce in less than 30 minutes.
This is a recipe you don’t want to miss. Authentic Italian Amatriciana Sauce (Sugo All’amatriciana). This classic sauce takes its spiciness from black pepper and its depth of flavor from guanciale, Italian salt-cured pork. If you can’t find guancile, use pancetta, or bacon. The San Marzano tomatoes create a rich, deep, and flavorful sauce. Using Pecorino Romano cheese is a must in this authentic Roman dish. It is a recipe you will make time and time again for its simple and lovable nature. Add this to your meal plan this week!
What is Amatriciana?
A simple peasant dish. Sugo all’amatriciana, or alla matriciana, also known as salsa all’amatriciana, is a traditional Italian pasta sauce based on guanciale, pecorino romano cheese, and tomato sauce. Any other ingredients added are simply not the authentic recipe. This recipe is a simple peasant sauce that dates back centuries. I love this recipe for its humble and filling nature.
Italians pride themselves on simple, yet, satisfying and delicious food. This is one of those recipes that checks all the boxes!
History of Amatriciana Sauce
Amatriciana originated in the green pastures on the hills overlooking Amatrice, when shepherds used to bring cheese and pieces of pork jowl with them during long stays away from home and cook them in an iron pan. This original dish is now known as white amatriciana. Since then the recipe developed into adding tomato sauce, making it a red base.
Amastriciana Stays True to Tradition
According to officials in Amatrice, there are six ingredients that make up a real amatriciana: guanciale (pork jowl), pecorino cheese, white wine, tomatoes from San Marzano, pepper and chili. You won’t find extra olive oil in the pan, onions, garlic, or other types of cheese. This recipe stays true to the true Roman authentic Amatriciana way!
The town’s deputy mayor, Piergiuseppe Monteforte, denied that officials were being too strict. “Use one ingredient for another, it changes not only the flavour of a dish but also the history of it,” Monteforte told the Guardian. “If you use ingredients like garlic or onion in an amatriciana, it means you are ignoring a pastoral tradition that is almost 1,000 years old, passed down from generation to generation.” One rule you absolutely can’t break is adding parmigiano instead of pecorino! Shhh, if you do I won’t tell the Italian officials. I’ve tried it both ways and I agree that the pecorino adds a unique and distinct flavor that you can’t find using any other cheese.
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This is a recipe you don’t want to miss. This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork. If you can’t find it, use pancetta, or bacon that is available at any supermarket. The San Marzano tomatoes create a rich, deep, and flavorful sauce. Using pecorino is a must in this authentic Roman dish. It is a recipe you will make time and time again for its simple and lovable nature. Add this to your meal plan this week!
- 28 oz can chopped tomatoes in pulp
- 12 oz guanciale, pancetta, or thick cut bacon
- 1 lb (454 grams) spaghetti ot bucatini pasta
- 1 cup (8 oz) Pecorino Romano Cheese
- Salt and Pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- Cut the guanciale, pancetta or bacon into chunks less than one-half inch thick. Place in a saucepan fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Scrap bottom of pan often to prevent from sticking. Remove the meat from the pan with a slotted spoon and set aside.
- Add the tomatoes to the pan. Season with red-pepper (if desired) flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
- Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.
Keywords: sugo al pomodoro, red sauce, amatriciana, Italian recipe, bacon, pancetta, guanciale, pecorino romano,