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.
Amatriciana
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
salt
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.
Great recipe,
ReplyDeleteI am so glad to see that there are other fellow americans who love Italian food, Italy and traditional foods who work in this sector and write about it. I live in Sicily and love learning about local cuisine, traditions and ingredients Thank you for sharing this wonderful recipe, great blog btw :) Dea
One of my all time favorites, and since the town of Amatrice is at the intersection between Le Marche, Abruzzo and Lazio the best can be found in all three regions.
ReplyDeleteI suggest using thicker pasta. So go for Bucatini or Tonarelli or anything similar. Great recipe! Thanks!
provate la vera ricetta sugli spaghetti alla matriciana su questo sito http://www.matriciana.com
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