Amatriciana Sauce or “Sugo all’ Amatriciana” is a classic Italian recipe that will conquer your taste buds. In one bite you’ll taste the punch of red pepper flakes, the depth of flavor of guanciale, sauteed with white wine, the richness of a velvety tomato sauce, and the sharpness of pecorino cheese… all together in a delicious bowl of pasta.

If you have never tried this recipe, now is the time! So read on, give it a try, and add it to your pasta recipe list… This classic Italian pasta recipe is a crowd pleaser and is perfect for any occasion!

Why you will love this recipe

– It’s quick and easy, prepared in less than 30 minutes, making it an ideal weeknight dish!

– You only need 6 ingredients to make pasta all’amatriciana, many of which you already have in your pantry.

– You’ll bring Italian flair to your table and feel like you are having dinner in Rome at a trattoria!

The origin of Amatriciana Sauce

The origin of this recipe lies in the socio-economic characteristics of the area of Amatrice where it comes from.
Amatrice is a small town in the province of Rieti in the Lazio region, inhabited by shepherds in previous centuries. On their usual journey to the capital Rome, where they sold their products, they were bringing food that could be easily carried and cooked in a cast-iron pan. Their favorite meal was pasta with pecorino and guanciale or “matriciana” from the brand marked on the back of the pigs in that area. Both ingredients were not easily perishable and kept for long time. Pasta made with these 2 ingredients is also called “white amatriciana” or gricia. Tomatoes and chili were introduced later in the 1700 century.

Nowadays, this pasta is the epitome of Roman cuisine, but in reality, it was the merit of the shepherds who introduced it when they sold their farm products in the capital.
It is important to understand that there are only 6 ingredients for this sauce and that adding onions, garlic or even oil means ignoring a 1000-year-old tradition that is the essence of this Italian recipe that has been passed down from generation to generation.

Amatriciana Sauce Ingredients and Substitutions

Pork or Guanciale: This is the essential ingredient that gives the sauce a deeper, richer, sweet and spicy pork flavor that is usually stronger than that of bacon or pancetta. It has a high fat content, which helps give it a melty and tender texture. For this reason, you do not need olive oil, as the fat rendered by the guanciale is more than enough to swirl the pasta. If you can not find guanciale, use bacon or pancetta.

Dried red chilies or, as we call them, peperoncino:1 dried red chili pepper is enough for a whole lot. I like it spicy, so I use 2 when I make it for us. If you do not like spicy, just use 1 dried chili for 1 can of tomatoes. The Italians chop up the dried red chilies by hand. Just make sure you do not get your eyes afterwards and wash your hands very well. The fragrant sound of the chillies cracking is very satisfying to me! If you cannot find whole red pepper, you can sub with 1 teaspoon of red pepper flakes.

White wine: this is necessary to add a layer of acidity to the dish and to scrape the bacon bits from the bottom of the pan before you add the tomatoes. This step is important to add depth to the sauce.

Tomatoes: Use ripe tomatoes for this recipe. San Marzano are best. If not in season, use good quality canned tomatoes. I personally recommend Mutti peeled tomatoes.

Pecorino Romano: This is a salty sheep’s milk cheese available in many regions of central Italy and used in many recipes from Rome, such as Carbonara and Amatriciana. DO do not use Parmesan. While I love Parmesan, pecorino adds a saltier and sharper flavor to the dish that enhances the bacon and sauce.

Black pepper: a pinch of black pepper freshly crushed will add more spiciness to this dish.

How to make Amatriciana Sauce

Cut the guanciale or pancetta into small pieces, place in a cast-iron skillet and fry over medium heat until the fat has melted. Add the peperoncino and let it simmer.

Add ½ cup of white wine. It will help remove the guanciale bits and give the sauce a richer flavor. Remove the guanciale with a slotted spoon while the peperoncino will release its flavor into the fat/oil that the guanciale left in the skillet.

Now add the peeled tomatoes, previously chopped and cook for 10 minutes. Then add the guanciale to the sauce until it is warm again.
Cook the pasta in salted water until al dente, drain add it to the sauce. Mix it, plate it and top each serving with pecorino and freshly crushed black pepper.

Serve hot and MANGIA!

Which shape of pasta goes with Amatriciana Sauce?

The classic shape of pasta for Amatriciana Sauce is bucatini, a sort of long-shaped pasta, rounded with a tiny hole in the middle. Bucatini is a shape typical of the Lazio region, so they pair perfectly with this sauce.

If you cannot find bucatini, you can use Spaghetti, which is probably the most well-known Italian pasta shape. Spaghetti derives its name from the Italian word “spaghetto”, which means thin string.

Some restaurants serve this dish with rigatoni, a form of short tube-shaped pasta that can have different length and diameters. Rigatoni pasta has characteristic ridges on the outer walls and their name derives from the Italian “rigato” which means ridge or lined. This shape is very popular in the center and south of Italy.

MORE DELICIOUS RECIPES FOR YOU

SPAGHETTI CARBONARA

SPAGHETTI AGLIO OLIO E PEPERONCINO

PENNE ALL’ ARRABBIATA (PASTA WITH SPICY TOMATO SAUCE)

MUSSELS SPAGHETTI WITH SPICY CHERRY TOMATOES

ONE-POT SAUSAGE BROCCOLI PASTA

Which wine to pair with Amatriciana Sauce?

While this savory recipe is delicious on its own, it shines when paired with a wine that complements the complexity of flavors and brings out more nuances.

I recommend a wine from the same region, like Montepulciano d’Abruzzo. Its acidity cuts through the fattiness of the guanciale, while its velvety texture enhances the richness of the sauce.

If you prefer a white wine instead, I recommend a Franciacorta, a wine from Lombardy. Its effervescence will refresh your palate, while its minerality highlights the saltiness of the guanciale and pecorino.