Posted on 04 May 2010 by

Recipe: Amatriciana Sauce

sauce2By David Harbilas

In the last post we discussed the well-known diavolo sauce, and while Italian cuisine is sometimes thought of as simple or rustic it is also diverse.

Amatriciana sauce is perhaps not as well known as diavolo, but it showcases the tomato’s affinity for spice in a different way.

The addition of pancetta, the non-smoked, cured bacon, or its cousin, guanciale, lends smoky-salty quality, while also providing a degree of fat that isn’t found in diavolo.

This sauce is traditionally served with bucatini pasta, a hollow, spaghetti-like noodle. It also pairs well with any short, ridged pasta, such as fusilli or penne, and is one of the few tomato sauces that, in my mind, pairs well with wine, especially the deeper-bodied reds produced in northern Italy.

yields about 2 quarts

  • 2 quarts of basic tomato sauce
  • 1 large yellow onion, finely diced
  • 1 garlic clove, minced
  • 1 cup of diced pancetta
  • 1 teaspoon red pepper flake
  • ½ cup white wine
  • ¼ cup chopped basil
  • ¼ cup chopped parsley
  • salt and pepper to taste

In a heavy-bottomed saucepan, cook the pancetta until it renders most of its fat and begins to crisp, about 3-5 minutes. Add the onion and cook until soft and translucent. If there isn’t enough fat rendered from the pancetta to cook the onion, add a little olive oil.

Add the garlic and red pepper flake and cook for about 30 seconds. Add the white wine and cook for 2 minutes. Add the basic tomato sauce, parsley and basil and cook for 10-20 minutes, to allow the red pepper flake to release its heat. Adjust the seasoning with salt and pepper, if necessary.

One Response to “Recipe: Amatriciana Sauce”

  1. Nancy Bond Says:

    Yum! Another keeper! The spiciness of the pancetta must be heavenly.

Leave a Reply

Recent Comments