A rich and flavorful Amatriciana Sauce made with staple ingredients – tomatoes, onion, garlic, olive oil, a hint of red pepper and guanciale, pancetta, prosciutto or bacon. Served over a bed of bucatini, this dish is simple yet tastes and feels special!
Amatriciana Sauce is simple. This classic Italian recipe is made with classic, staple ingredients and requires just a few minutes hands on time.
If you love an incredible homemade pasta dish, don’t miss my Braised Pork Ragu with Pappardelle.
Why You’ll Love Amatriciana Sauce
- It’s a delicious dish to feed a crowd, or your family! You can use the slider in the recipe card to adjust servings.
- This flavorful sauce starts with guanciale, pancetta, prosciutto or bacon (whatever you have on hand) and is sautéed with olive oil to release the flavors.
Onion and garlic are added into the oil, cooked until tender, and then simmered with tomatoes to create the incredible sauce.
Then it’s tossed with bucatini! The subtle texture of the hollow noodles perfectly soak up the tomato sauce, giving you amazing flavor in each and every bite.
Of course, no pasta dish is complete without a sprinkle of fresh grated Parmesan or pecorino romano!
Amatriciana Sauce Ingredients
- Guanciale, Pancetta, Prosciutto or Bacon – They all offer amazing flavor! Guanciale and Pancetta are my favorite, but I’ve used them all. Whatever you have on hand or easy access to will work just fine. I prefer chopped/chunks for that added bite of texture.
- Olive Oil – Extra Virgin is always my go to, but regular works as well. In a pinch you can substitute canola oil or butter.
- Onion – Red or Yellow.
- Garlic – Fresh or minced. I use a jar of minced found in the produce section of your grocer for easier clean up.
- Crushed Red Pepper Flakes – This staple ingredient offers a little heat to the dish.
- Peeled Tomatoes – Fresh or canned (I generally used canned, you’ll never notice the difference). Chop or puree for a smoother sauce.
Amatriciana Pasta
- Pasta – Bucatini is preferred here, because it soaks up the sauce, but you can use your favorite pasta or spaghetti. You can also make homemade pasta using my egg noodle recipe.
- Cheese – Fresh grated parmesan or pecorino romano are the perfect garnish that compliments the flavors.
How to Make Amatriciana Sauce
- Add oil and meat over medium heat and brown.
- Add onion, garlic and red pepper until tender.
- Add tomatoes and simmer.
How to Make Amatriciana Pasta
- Prepare pasta al dente.
- Strain and toss with sauce.
- Garnish with parmesan or pecorino.
Tips
- Don’t over-cook your pasta! Regardless of whether it’s packaged or fresh, make sure to cook it al dente, so it has that textured bite.
- This sauce comes together quickly and needs only 30 minutes to simmer. Don’t rush it, but you also don’t need to let it sit for hours, which is what I love about this recipe!
- No matter which type of meat you choose, leave it in bite-sized chunks because the texture is important here.
To Store
Refrigerated covered up to 3 days. To reheat, warm in oven or on the stovetop with a drizzle of olive oil or butter to refresh the sauce.
Wine to Serve With Amatriciana Sauce
A medium bodied red pairs well with Bucatini with Amatriciana Sauce. Try a Sangiovese, Chianti, Montepulciano, Merlot or Tempranillo.
More Pasta Inspiration
Bucatini all’Amatriciana
Ingredients
- ¼ pound guanciale (pancetta, prosciutto, or bacon) chopped
- 1 tablespoon extra virgin olive oil
- 1 cup yellow onion chopped
- 1 tablespoon minced garlic
- 1¼ teaspoon crushed red pepper flakes
- 28 ounces San Marzano peeled tomatoes chopped or pureéd
- 16 ounces Bucatini pasta
- ¼ cup parmesan freshly grated
Instructions
- In a skillet over medium heat, add oil and pancetta. Cook, stirring occasionally, about 3 minutes.1 tablespoon extra virgin olive oil, ¼ pound guanciale
- Add onion and garlic, stirring occasionally until tender.1 cup yellow onion, 1 tablespoon minced garlic
- Stir in tomatoes and crushed red pepper flakes, and reduce to a simmer for up to 30 minutes.28 ounces San Marzano peeled tomatoes, 1¼ teaspoon crushed red pepper flakes
- While sauce is simmering, bring a large pot of salty water to a boil. Add the pasta and cook al dente.16 ounces Bucatini pasta
- Drain the pasta and toss with pasta sauce.
- Garnish with fresh grated parmesan. Serve and enjoy!¼ cup parmesan
Julie’s Tips
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- Guanciale and Pancetta are my favorite cured pork options for this sauce. I prefer chopped/chunks for that added bite of texture.
- Buy pureed San Marzano tomatoes if you don’t enjoy the process of breaking them down as they simmer (or chop or puree them before adding to the pan for a smoother sauce). If using whole canned tomatoes, be sure to break them down with your spoon, crushing into the sauce.
Substitutions
- Guanciale, Pancetta, Prosciutto or Bacon – Whatever you have on hand or easy access to. I prefer chopped/chunks.
- Olive Oil – Extra Virgin is always my go to, but regular works as well. In a pinch you can substitute canola oil or butter.
- Onion – Red or Yellow.
- Peeled Tomatoes – Canned tomatoes work well here, but you can use fresh if you prefer. Chop or puree for a smoother sauce.
- Parmesan – pecorino romano also works well.
Storage Tips
Store refrigerated in an airtight container for up to 2-3 days. To reheat, warm in oven or on the stovetop with a drizzle of olive oil or butter to refresh the sauce.Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I love this recipe so much! It’s the ultimate comfort food!
My family loved how flavorful this is!! And I love that it is so easy to make!
Yum- we really enjoyed your recipe! Delicious