Amatriciana is a simple, delicious sauce you can make while the water for your pasta is boiling! For centuries it was prepared with guanciale (dried cured pigs cheek) & grated local pecornio (sheep’s milk cheese) and was known as Gricia (from the village of Grisciano in central Italy). While tomato-less Gricia is still prepared in some parts, it is the tomato-enriched Amatriciana that has become a “classic” sauce all over Italy.
- 4 oz. cured pig's cheek (guanciale di maiale) or fresh pancetta, chopped
- 1 medium onion, sliced
- 1 clove of garlic
- glug of olive oil
- 12 oz. puree tomatoes (freshest, highest quality as possible)
- grated pecorino or Parmesan cheese
- chili flakes
- bucatini or spaghetti
- In a pot heat the olive oil, add the clove of garlic & onions on low heat season with salt & chili flakes as you like. Saute slowly without color for 10 minutes. As you stir try to mash up the onions.
- Add guanciale or pancetta cook for an additional 5–6 minutes.
- Remove garlic clove & add tomatoes. Bring to a simmer for 10 minutes. Add a little pasta water if it gets too thick.
- Toss with fresh cooked pasta (bucatini is best) & Parmesan cheese.
Member recipes are not tested by the CHOW food team.