Skip Navigation Links Gourmet Foods > Recipes > Category >

Detail


Sauce Amatriciana
This wonderful, spicy, pancetta-flavored sauce, not seen often enough in the United States, is a restaurant classic in Rome

Ingredients:
2 garlic cloves, finely minced (about 2 teaspoons)
4 medium yellow onions, diced (about 4 cups)
1/4 cup pure olive oil
1/3 pound pancetta, diced
4 pounds fresh plum tomatoes, peeled, seeded, and diced (about 5 cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed hot red pepper flakes (or more to taste)
1/4 cup freshly grated Parmigiano-Reggiano
1/4 cup freshly grated pecorino Romano

Directions:
Cook the garlic and onions in the olive oil, covered, over low heat, for about 20 minutes. Remove lid, and cook another 10 to 15 minutes, until onions turn golden brown. Add pancetta, and cook for 10 minutes. Add plum tomatoes, kosher salt, black pepper, and red pepper flakes, and cook over moderate heat for 15 to 20 minutes, until tomatoes have reduced slightly. Add cheeses, mix well to melt, and toss with warm pasta. Serve immediately.

This wonderful, spicy, pancetta-flavored sauce, not seen often enough in the United States, is a restaurant classic in Rome. That's because many Roman restaurant workers come from Amatrice, a town in the Sabine hills, about 50 miles northeast of Rome. In Italy, it is often served on bucatini—dried pasta that's slightly bigger than spaghetti, and with a hole in the middle of each strand. Makes enough sauce for 1 pound dried pasta