Pasta All'Amatriciana is a savory dish that comes together quickly with few ingredients. Traditionally made with guanciale and crushed tomatoes.
Don't worry if you don't have guanciale though! You can easily substitute pancetta for the same delicious pork flavor.
If you like pasta dishes, try my easy Italian Spaghetti Pasta alla Putanesca, Easy Creamy Garlic Parmesan Chicken Pasta, or my Calabrese Baked Polenta Lasagna Style.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
Not only is this Pasta All'amatriciana recipe delicious, but you'll also love it because:
- rich bold flavor of the cured pork and tomatoes with Pecorino cheese creates a savory flavor that's really satisfying
- simple ingredients used make this a quick and easy dinner meal
- easy to make even for the beginner cook
- economical dish won't break the bank but will look like a gourmet dish
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What is guanciale?
Guanciale is an Italian cured meat made from pork jowl or the cheek of a pig. The name guanciale comes from the word "guancia" which means cheek.
Guanciale has a high fat content and when cured adds a rich savory flavor to Italian dishes like Carbonara pasta and Amatriciana pasta.
Origin of Amatriciana Sauce
Amatriciana is an Italian pasta sauce made from guanciale also known as cured pork cheek. Guanciale, Romano Cheese and chili flakes are the primary ingredients of this sauce and it is often served over bucatini pasta.
This amatriciana pasta sauce originates from the region of Lazio which is not far from Rome, Italy.
In America, guancale may be hard to find and is often replaced with pancetta which is pork belly that is cured.
Using guanciale or pancetta gives the tomato sauce a savory flavor which blends well with spicey elements like chili and a salty cheese like Peccorino Romano.
Ingredients
For this amatriciana sauce you'll need the following ingredients: olive oil, garlic cloves, guanciale or pancetta, salami, red wine, crushed tomatoes, salt and pepper, crushed red pepper flakes, fresh basil, bucatini pasta, and Pecorino Romano Cheese.
For exact measurement details and directions see recipe card...
How to Make Pasta All"Amatriciana
Get your ingredients ready, cut your guanciale or pancetta, garlic and salami in cubes.
In a large skillet over medium heat, sauté the garlic, guanciale and salami until gold brown being careful it doesn't burn.
Add wine and deglaze pan scraping the bits from the bottom of the pan. Allow alcohol to evaporate. Add tomato puree and stir. Season with salt and pepper if necessary.
Add red pepper flakes and fresh basil and bring sauce to a boil, then turn down to simmer and cover while the sauce cooks.
While the sauce is cooking, boil your pasta in salted water. Once your pasta is cooked al dente, scoop it out of the water and into the skillet with the sauce, mixing the pasta with the sauce.
Sprinkle Pecorino Romano Cheese over top of the pasta and serve ensuring that each serving has pieces of guanciale and salami.
Storage:
This pasta all'amatriciana stores very well in an airtight container refrigerated for 3-4 days.
When you are ready to eat it, warm it up in the microwave or on the stovetop. We love placing leftover past in a skillet and warming it up until it is crispy!
Top Tips
Make sure to reserve the pasta water.
Mix a little of the pasta with the sauce at a time. This will ensure that all of your pasta gets coated evenly.
If the pasta gets too dry, add a little bit of pasta water.
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Recipe Details
Easy to Make at Home Italian Pasta All'Amatriciana Recipe
https://easyhomemaderecipes.caIngredients
- 4 tbsp olive oil
- 2 cloves garlic chopped
- 5 oz guanciale or pancetta sliced or cubed
- 3 oz salami cut in to small pieces (optional)
- ½ cup red wine
- 14 oz crushed tomato
- salt and pepper to taste
- 1 tsp red pepper flakes crushed
- 3 leaves fresh basil
- 400 g bucatini or your preferred pasta
- 3 oz Pecorino Romano cheese
Instructions
- In a large skillet over medium heat, sauté the garlic, guanciale and salami until gold brown being careful it doesn't burn.4 tbsp olive oil, 2 cloves garlic, 5 oz guanciale or pancetta, 3 oz salami
- Add wine and deglaze pan scraping the bits from the bottom of the pan. Allow alcohol to evaporate. Add tomato puree and stir. Season with salt and pepper if necessary.½ cup red wine, 14 oz crushed tomato, salt and pepper to taste
- Add red pepper flakes and fresh basil and bring sauce to a boil, then turn down to simmer and cover while the sauce cooks.1 tsp red pepper flakes, 400 g bucatini, 3 leaves fresh basil
- While the sauce is cooking, boil your pasta in salted water. Once your pasta is cooked al dente, scoop it out of the water and into the skillet with the sauce, mixing the pasta with the sauce.
- Sprinkle Pecorino Romano Cheese over top of the pasta and serve ensuring that each serving has pieces of guanciale and salami.3 oz Pecorino Romano cheese
Notes
Top Tips
Make sure to reserve the pasta water. Mix a little of the pasta with the sauce at a time. This will ensure that all of your pasta gets coated evenly. If the pasta gets too dry, add a little bit of pasta water.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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