Prep Time: 5 minutes
Cook time: 15 minutes
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) and 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 puréed 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 and 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 and 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) and Parmesan cheese.