Amatriciana sauce

Italian pasta sauce

Amatriciana sauce

A plate of Bucatini all'Amatriciana

Amatriciana sauce (Italian: Sugo all'amatriciana) is a traditional Italian pasta sauce based on guanciale, pecorino cheese, tomato, and, in some variations, onion. Originating from the town of Amatrice in the Lazio region, it is one of the best-known pasta sauces in Roman cuisine.

History

The origins of Amatriciana sauce can be traced back to the town of Amatrice, located in the mountainous region of Lazio. The sauce evolved from gricia, a sauce made with guanciale and pecorino cheese, which was popular among shepherds. The addition of tomatoes in the late 17th century transformed it into the Amatriciana sauce known today.

Ingredients

The classic recipe for Amatriciana sauce includes the following ingredients:

• Guanciale: Cured pork cheek, which provides a rich and savory flavor.
• Pecorino Romano: A hard, salty cheese made from sheep's milk, used for its sharp taste.
• Tomato: Fresh or canned tomatoes are used to create the sauce's base.
• Olive oil: Used for cooking the guanciale.
• Black pepper or red pepper flakes: For seasoning.

Some variations of the recipe may include onion or white wine.

Preparation

To prepare Amatriciana sauce, the guanciale is first cut into strips and cooked in olive oil until crispy. Tomatoes are then added to the pan, and the mixture is simmered to allow the flavors to meld. The sauce is typically served with bucatini, a thick, hollow pasta, but it can also be paired with spaghetti or rigatoni.

Cultural significance

Amatriciana sauce holds a special place in Italian cuisine, particularly in the region of Lazio. It is celebrated for its simplicity and the quality of its ingredients. The town of Amatrice hosts an annual festival dedicated to the sauce, attracting visitors from all over the world.

Related pages

• Italian cuisine
• Pasta
• Guanciale
• Pecorino Romano
• Tomato sauce