How to Make a Traditional Italian Amatriciana Sauce
Italian cuisine is known for its rich flavors and simple ingredients, and nothing exemplifies this better than the traditional Amatriciana sauce. Originating from the town of Amatrice in central Italy, this sauce is a favorite among pasta lovers around the world. Known for its combination of just a few quality ingredients, making a perfect Amatriciana sauce is both an art and a science.
Ingredients You Will Need
To create an authentic Amatriciana sauce, gather the following ingredients:
- 400g of bucatini or spaghetti pasta
- 150g of guanciale (or pancetta, as a substitute)
- 400g of canned San Marzano tomatoes (or any high-quality canned tomatoes)
- 1 small onion (optional)
- 50g of Pecorino Romano cheese, grated
- Extra virgin olive oil
- Salt, to taste
- Freshly cracked black pepper
Step-by-Step Instructions
1. Prepare the Guanciale
Start by slicing the guanciale into small strips or cubes. This meat, which is cured pork cheek, lends a distinct flavor that is crucial to the authenticity of your sauce. If guanciale is not available, use pancetta as a substitute.
2. Cook the Guanciale
In a large skillet, heat a tablespoon of extra virgin olive oil over medium heat. Add the guanciale and cook until it becomes crispy and golden brown (about 5-7 minutes). Stir often to ensure it cooks evenly and releases its flavorful fats.
3. Add Onion (Optional)
If you prefer a slightly sweeter sauce, add a small onion, finely chopped, to the skillet. Sauté it together with the guanciale for a few minutes until it becomes translucent. This step is optional, as traditional Amatriciana sauce does not typically include onion.
4. Incorporate the Tomatoes
Once the guanciale is ready, add the canned San Marzano tomatoes to the skillet. Use a wooden spoon to break them up and combine with the guanciale. Allow the sauce to simmer for about 15-20 minutes. This slow cooking will enhance the flavors of the sauce.
5. Cook the Pasta
While your sauce is simmering, bring a large pot of salted water to a boil. Add the bucatini or spaghetti and cook according to the package instructions until it's al dente. Remember to reserve a cup of pasta water before draining the pasta.
6. Combine Pasta and Sauce
Once the pasta is cooked, drain it and add it directly to the skillet with the sauce. Toss everything together to ensure the pasta is thoroughly coated with the Amatriciana sauce. If the sauce seems too thick, add a bit of the reserved pasta water to achieve your desired consistency.
7. Finish with Cheese and Seasoning
Remove the skillet from the heat and add the grated Pecorino Romano cheese. Toss again to combine, allowing the cheese to melt into the sauce. Season with freshly cracked black pepper and taste to adjust the salt if necessary.
Serving Suggestions
Serve your traditional Amatriciana sauce hot, garnished with an extra sprinkle of Pecorino Romano cheese and a dash of black pepper. Pair your dish with a glass of crisp Italian white wine for a truly authentic experience.
Final Tips
For the best results, stick to high-quality ingredients. The combination of sweet tomatoes, salty guanciale, and sharp Pecorino creates a deliciously balanced sauce that highlights the beauty of simplicity in Italian cooking. Enjoy your homemade Amatriciana sauce!