Amatriciana Sauce
Whenever I see this dish on a menu, I get it. It’s one of my favorites. This photo was taken in Restaurant Denovo in Montclair NJ. It was served with spaghetti but it usually is made with Bucatini which is a thick spaghetti that is a tube. Originating from the town of Amatrice in the of Lazio region of Italy. This pasta dish is a favorite among homes in Rome Italy.
Ingredients:
- 2 tbsp extra virgin olive oil
- 8 oz guanciale/pancetta 1/4″ thick, cut into 1″pieces
- 1 medium onion sliced
- 2 garlic cloves sliced
- 1 tsp red pepper flakes
- 1 28oz can whole plum tomatoes crushed by hand
- 1/4 cup grated Pecorino Romano cheese.
Directions:
- Heat the olive oil in a large skillet then add the pancetta, onion, red pepper, garlic and allow this to cook for 10-15 minutes on a medium heat. You want to be sure most of the fat has rendered out of the pancetta.
- Drain the fat from the pan leaving a couple tbs in the skillet.
- Add the tomatoes and turn the heat to medium. Allow this to come to a boil then lower the heat and simmer uncovered for 15 minutes.
- Cook your pasta 2 minutes short of recommended time, strain and then finish cooking the pasta in the sauce.
- Serve with grated pecorino romano cheese.
– Daniel Mancini
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