A traditional Sugo all&rsquo;Amatriciana sauce recipe which pairs guanciale with a decadent pecorino and tomato sauce. You won&#039;t believe how...

Amatriciana Sauce (Traditional Recipe) &ndash; Pasta.com

tbsp extra virgin olive oil

pork

white onion (diced (optional))

crushed tomatoes (preferably imported from Italy) ((28-ounce))

tomato paste

Pecorino Romano cheese

½ tsp red pepper chilli flakes ((optional))

white pepper (to taste)

salt (to taste)

Heat 1 tablespoon of extra virgin olive oil in a medium pan over medium heat.

Brown guanciale until its fat becomes translucent. If using onions, can add them at this point. Stir frequently.

Add canned tomato and tomato paste. Stir well to combine.

Season with white pepper and stir in Pecorino Romano cheese. Add salt and optional red pepper flakes, to taste.

Can add pasta cooking water to thin the sauce out. Serve and enjoy.

Amatriciana sauce (Sugo all&#039;amatriciana) is a delicious pasta sauce that&#039;s made with a star ingredient: guanciale (cured pork cheek). No worries if you don&#039;t have guanciale on-hand as it&#039;s just as good with a high-quality pancetta or bacon (the fattier, the better). This version of the recipe is pretty close to the traditional version of all&#039;amatriciana sauce, except that we added onion and red pepper flakes for extra flavor depth. Feel free to add or remove ingredients as you please. However you decide to make it, this recipe is so fast and easy to make - you won&#039;t believe how amazing it tastes! Amatriciana Sauce Recipe Amatriciana Sauce Recipe. A traditional Sugo all&rsquo;Amatriciana sauce recipe which pairs guanciale with a decadent pecorino and tomato sauce. 4 from 4 votes US CustomaryMetric Email Recipe Print Recipe Prep Time 5 minsCook Time 10 minsTotal Time 15 mins Course Side DishCuisine Italian Servings 6Calories 658 kcal Ingredients&nbsp;US Customary. Metric. &nbsp;1x. 2x. 3x. 1 tbsp extra virgin olive oil 5 oz. guanciale pork, cut into cubes (can also use pancetta or high quality bacon) 1 white onion, diced (optional) 1 can crushed tomatoes (preferably imported from Italy), (28-ounce) 2 tbsp tomato paste ⅓ cup Pecorino Romano cheese, grated (can also use Parmigiano Reggiano) &frac12; tsp red pepper chilli flakes, (optional) white pepper, to taste salt, to taste Instructions&nbsp; Heat 1 tablespoon of extra virgin olive oil in a medium pan over medium heat. Brown guanciale until its fat becomes translucent. If using onions, can add them at this point. Stir frequently. Add canned tomato and tomato paste. Stir well to combine. Cook and stir for 2 minutes. Season with white pepper and stir in Pecorino Romano cheese. Add salt and optional red pepper flakes, to taste. Can add pasta cooking water to thin the sauce out. Serve and enjoy. EQUIPMENTMedium Saut&eacute; Pan Notes Guanciale is cured pig cheek and can be challenging to find. You can replace it with pancetta or a high-end bacon. Can use Parmigiano Reggiano in place of Pecorino Romano. Can add pasta cooking water to thin the sauce out. Nutrition EstimateCalories: 658kcal | Carbohydrates: 148g | Protein: 37g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 2934mg | Potassium: 5906mg | Fiber: 38g | Sugar: 89g | Vitamin A: 4376IU | Vitamin C: 185mg | Calcium: 741mg | Iron: 26mg Keyword all&#039;Amatriciana sauce, Amatriciana sauce, sugo all&#039;Amatriciana sauce Tried this recipe?Please rate it above! If you like this post, then we definitely recommend checking out our Spaghetti all&#039;Amatriciana recipe post.

amatriciana sauce (traditional recipe) – pasta.com

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 6

Ingredients

Instructions

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