Amatriciana is a classic Italian pasta sauce that originated in the town of Amatrice, located in the mountainous region of Lazio, Italy. The sauce is typically made with a few simple ingredients, including tomatoes, guanciale (cured pork cheek), Pecorino Romano cheese, and red pepper flakes.
Here’s a basic recipe for making Amatriciana sauce:
Ingredients:
- 400 grams (about 14 ounces) of pasta (usually bucatini or spaghetti)
- 150 grams (about 5 ounces) guanciale, diced
- 1 can (400 grams) of peeled tomatoes, crushed
- 1/2 cup Pecorino Romano cheese, grated
- Red pepper flakes, to taste
- Salt, to taste
- Olive oil
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
- Prepare the Guanciale: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced guanciale and sautΓ© until it becomes crispy and golden brown.
- Add Tomatoes and Red Pepper Flakes: Pour the crushed tomatoes into the skillet with the guanciale. Season with red pepper flakes to taste. Simmer the sauce for about 10-15 minutes, allowing it to thicken slightly.
- Combine Pasta and Sauce: Drain the cooked pasta and add it to the skillet with the sauce. Toss everything together to ensure the pasta is well coated in the sauce.
- Finish with Pecorino Romano: Remove the skillet from heat and sprinkle the grated Pecorino Romano cheese over the pasta. Toss once more to combine, allowing the cheese to melt and create a creamy texture.
- Serve: Plate the pasta, garnish with additional Pecorino Romano if desired, and serve immediately.
Amatriciana is a delicious and flavorful pasta dish, known for its rich taste and the unique combination of salty guanciale, tangy tomatoes, and the kick of red pepper flakes. Enjoy!
