Amatriciana Sauce
Elevate your pasta night with this authentic Amatriciana Sauce—a classic Italian recipe brimming with bold flavors and rustic charm. Made with irresistibly crispy guanciale (cured pork cheek), aromatic red onion, and a touch of heat from red chili pepper, this sauce is simmered to perfection in a rich base of sweet canned tomatoes and dry white wine. The creamy sharpness of grated Pecorino Romano cheese ties all the flavors together, creating a harmonious balance of savory, tangy, and slightly spicy notes. Ready in under an hour, this traditional Roman specialty is best served with bucatini or spaghetti for a hearty, satisfying meal. Perfect for anyone looking to bring the taste of Italy into their kitchen, this Amatriciana Sauce is sure to become a new favorite. Keywords: Amatriciana Sauce recipe, authentic Italian pasta sauce, guanciale pasta sauce, Pecorino Romano recipe, easy Italian dinner.
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Recipe Information
Ingredients
- 150 grams guanciale (cured pork cheek)
- 2 tablespoons olive oil
- 1 small red onion
- 400 grams canned peeled tomatoes
- 60 milliliters dry white wine
- 1 red chili pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams Pecorino Romano cheese, grated
Instructions
Begin by slicing the guanciale into strips around 0.5 cm thick.
Heat the olive oil in a large skillet over medium heat, and add the guanciale. Cook until it becomes golden brown and crispy, about 8-10 minutes.
Peel and finely chop the red onion. Add it to the skillet and sauté with the guanciale until it softens, approximately 5 minutes.
Pour the white wine into the skillet. Let it simmer until it has almost entirely evaporated, which should take about 3-4 minutes.
Chop the red chili pepper finely and add it to the skillet, adjusting the amount to suit your taste for spiciness.
Lightly crush the canned tomatoes by hand, then add them to the skillet along with their juice. Stir everything to combine.
Season the sauce with salt and black pepper. Allow it to simmer on low heat for about 20-25 minutes, stirring occasionally until it thickens.
Once the sauce has reached your desired consistency, remove it from heat and mix in half of the grated Pecorino Romano cheese.
Serve the sauce over your choice of freshly cooked pasta, such as bucatini or spaghetti, and sprinkle the remaining Pecorino Romano on top before serving.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 5977 mg | 260% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 17.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
