Amatriciana sauce is a classic Italian pasta sauce made with guanciale (cured pork cheek), tomatoes, and Pecorino Romano cheese. It’s known for its robust flavor and rich, slightly sweet taste.
Recipe: Amatriciana Sauce
Ingredients:
- 200g guanciale or pancetta, diced
- 500g ripe tomatoes (canned or fresh), peeled, seeded, and chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Grated Pecorino Romano cheese for serving
- Optional: a pinch of red pepper flakes
Instructions:
- Prepare the Sauce Base: In a large pot or saucepan, heat the olive oil over medium heat. Add the diced guanciale and cook until it renders its fat and becomes crispy.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant but not browned.
Include Tomatoes: Add the chopped tomatoes to the pot. If using canned tomatoes, you can skip the peeling step. Break them down with a spoon as they cook.
Simmer: Let the mixture simmer over low heat for about 20-30 minutes, allowing the flavors to meld and reduce slightly.
Seasoning: Season with salt, pepper, and optionally, a pinch of red pepper flakes if you like it spicy. Taste and adjust seasoning as needed.
Cook Pasta: While the sauce is simmering, cook your pasta according to package instructions until al dente.
Combine: Drain the cooked pasta, reserving some pasta water. Toss the pasta with the Amatriciana sauce, adding a little pasta water if necessary to achieve a creamy consistency.
Serve: Plate the pasta and sprinkle generously with grated Pecorino Romano cheese before serving.
Enjoy your authentic Amatriciana sauce!
Text model: qwen2.5
Image model: CopaxCuteXL
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