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5
from
6
votes
Amatriciana Sauce
A classic, spicy amatriciana sauce with bright and flavor.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
4
Author:
Julie Blanner
Ingredients
¼
pound
guanciale
(pancetta, prosciutto, or bacon) chopped
1
tablespoon
olive oil
1
onion
chopped
1
tablespoon
minced garlic
1¼
teaspoon
crushed red pepper flakes
28
ounces
San Marzano peeled tomatoes
chopped or pureéd
Amatriciana Pasta
1
pound
pasta
¼
cup
parmesan
freshly grated
Instructions
In a skillet over medium heat add oil and pancetta. Cook stirring occasionally, about 3 minutes.
Add onion and garlic, stirring occasionally until tender.
Stir in tomatoes and reduce to a simmer for 30 minutes.
Amatriciana Pasta
Bring a large pot of water to a boil. Add the pasta and cook al dente.
Drain and toss with pasta sauce.
Garnish with fresh grated parmesan.
Video
Notes
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.
Garlic
- Can substitute fresh garlic using 3 cloves.
Peeled Tomatoes
- Fresh or canned (I generally used canned, you'll never notice the difference). Chop or puree for a smoother sauce.
Parmesan
- pecorino romano also works well.
Nutrition
Serving:
4
g
|
Calories:
610
kcal
|
Carbohydrates:
89
g
|
Protein:
21
g
|
Fat:
18
g
|
Saturated Fat:
6
g
|
Cholesterol:
23
mg
|
Sodium:
306
mg
|
Potassium:
361
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
234
IU
|
Vitamin C:
3
mg
|
Calcium:
108
mg
|
Iron:
2
mg