Amatriciana sauce
Amatriciana sauce is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti, in Lazio region), the Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine. The sauce has been declared a traditional agri-food product (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.
History[edit | edit source]
The Amatriciana sauce derives from an earlier dish known as Gricia. Gricia was invented in Amatrice, before tomato was imported to Europe from the Americas. Once the tomato was imported to Italy, it was added to the Gricia dish to create what is now known as Amatriciana. The original recipe does not contain onion, a common addition in modern times.
Ingredients[edit | edit source]
The main ingredients of the Amatriciana sauce are guanciale (cured pork cheek), hot chili pepper, and tomato. Variations of the recipe may include addition of onions, garlic, or other spices. The cheese of choice is typically pecorino romano.
Preparation[edit | edit source]
The guanciale is lightly fried in a pan in its own fat. A small amount of white wine may be added and the pan is deglazed. The chili pepper is added to the pan along with the tomato and cooked to reduce the sauce. The cooked pasta (usually bucatini, spaghetti, or rigatoni) is added to the pan to finish cooking for the last minute. The dish is served with a generous sprinkling of pecorino cheese.
Variations[edit | edit source]
There are many variations of Amatriciana sauce which include addition of various ingredients like onion, garlic, and other spices. Some variations may use pancetta or other types of meat in place of guanciale.
See also[edit | edit source]
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