Amatriciana Sauce

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Amatriciana Sauce is a red sauce that originated in the region of Umbria from the small town of Amatrice, which was destroyed in the earthquakes of 2016. This sauce features sautéed onions, guanciale, and pecorino cheese.

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients
 500 ml Tomato Sauce
 ½ cup Water
 5 Slices of Guanciale or Pancetta
 ½ Onion
 1 tbsp Italian Parsley
 2 tbsp Olive Oil
 Sugar
 Balsamic Vinegar
 Pecorino or Paremsean Cheese

Directions
1

Cut the pancetta into small pieces

2

Sauté chopped onion in 1Tbsp olive oil until lightly golden

3

Add pancetta, continue to sauté a few minutes

4

Add tomato sauce, salt, pepper, parsley

5

Add ½ cup water

6

Bring to a boil

7

Reduce heat and simmer for about 15 minutes

8

Add a teaspoon of sugar and a teaspoon of balsamic vinegar. Let simmer for 2 minutes

9

Adjust the salt, sugar and vinegar to taste.

10

Mix sauce with cooked pasta, top with Parmesan or Pecorino cheese and serve.

Ingredients

Ingredients
 500 ml Tomato Sauce
 ½ cup Water
 5 Slices of Guanciale or Pancetta
 ½ Onion
 1 tbsp Italian Parsley
 2 tbsp Olive Oil
 Sugar
 Balsamic Vinegar
 Pecorino or Paremsean Cheese

Directions

Directions
1

Cut the pancetta into small pieces

2

Sauté chopped onion in 1Tbsp olive oil until lightly golden

3

Add pancetta, continue to sauté a few minutes

4

Add tomato sauce, salt, pepper, parsley

5

Add ½ cup water

6

Bring to a boil

7

Reduce heat and simmer for about 15 minutes

8

Add a teaspoon of sugar and a teaspoon of balsamic vinegar. Let simmer for 2 minutes

9

Adjust the salt, sugar and vinegar to taste.

10

Mix sauce with cooked pasta, top with Parmesan or Pecorino cheese and serve.

Amatriciana Sauce