Amatriciana sauce is a classic Italian pasta dish that originates from the town of Amatrice in Lazio. The sauce is typically made with guanciale (cured pork cheek), Pecorino Romano cheese, tomatoes, and chili flakes. It’s known for its robust, slightly sweet and tangy flavor.
Recipe: Amatriciana Sauce
Ingredients:
- 400g guanciale or pancetta, diced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 500g canned tomatoes (preferably San Marzano)
- 2 tbsp extra virgin olive oil
- Grated Pecorino Romano cheese, for serving
- Salt and pepper to taste
- Red chili flakes, optional
Instructions:
- Prep the Guanciale: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced guanciale or pancetta and cook until crispy, about 8 minutes.
- Sauté Vegetables: Remove the rendered fat from the pan if necessary (reserving it for later) and add the chopped onion and minced garlic to the skillet. Cook until the vegetables are translucent, about 5-7 minutes.
- Add Tomatoes: Add the canned tomatoes to the skillet, crushing them with a spoon as they cook. Simmer over medium-low heat for 20-25 minutes or until the sauce has thickened and reduced slightly.
- Seasoning and Finishing: Stir in salt, pepper, and red chili flakes (if using) to taste. If needed, add some of the reserved rendered fat to adjust consistency.
- Serve: Toss the Amatriciana sauce with your favorite pasta and sprinkle generously with grated Pecorino Romano cheese before serving.
Enjoy this hearty and flavorful dish as a main or side course!
Text model: qwen2.5
Image model: ZaxiousXL
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