The Story Behind Amatriciana Sauce

Amatriciana is one of the four canonical pasta sauces of Rome — and its origins are fiercely defended by the residents of Amatrice, the small mountain town in the Lazio-Abruzzo borderlands where it was born. The original version, called "gricia," predates the tomato entirely: it was simply cured guanciale (pork cheek), Pecorino Romano, and black pepper. When tomatoes arrived in Italy in the 16th century and finally became embraced as a food ingredient in the 18th century, they were added to the gricia — and amatriciana was born. The sauce was brought to Rome by shepherds and farmers from Amatrice who came to the city for work, and in the Roman trattorie it became one of the defining dishes of the cuisine. In 2016, the town of Amatrice was devastated by an earthquake, and chefs worldwide made amatriciana to raise funds for the town's reconstruction — a testament to how deeply a single dish can represent a community and its spirit.

Time and Servings:

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Servings: 4 servings

Nutrition (per serving):

  • Calories: 200 kcal
  • Fat: 16g
  • Carbohydrates: 8g
  • Protein: 6g

Ingredients:

  • 4 oz pancetta, diced
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp chili flakes
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Instructions:

  1. Cook the Pancetta:
    • Heat 1/4 cup of olive oil in a large skillet over medium heat.
    • Add the diced pancetta and cook until crispy, about 5 minutes.
    • Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  2. Sauté the Onions and Garlic:
    • In the same skillet, add the chopped onion and minced garlic.
    • Sauté over medium heat for 3-4 minutes until softened and fragrant.
  3. Add Tomatoes and Chili Flakes:
    • Stir in the can of crushed tomatoes and 1/2 tsp of chili flakes.
    • Return the cooked pancetta to the skillet and mix well.
    • Simmer the sauce over low heat for 15 minutes, stirring occasionally, to allow the flavors to meld.
  4. Season and Serve:
    • Taste the sauce and season with salt and pepper as needed.
    • Serve the Amatriciana Sauce warm over your favorite pasta, such as bucatini or spaghetti.
    • Garnish with freshly grated Pecorino Romano cheese, if desired.

Tips for Success:

  • Use high-quality pancetta for an authentic and rich flavor.
  • Adjust the chili flakes to your desired level of spiciness.
  • The sauce pairs best with pasta that holds sauce well, like bucatini or rigatoni.

Wine, Cocktail, or Drink Pairing:

  • Pair this sauce with a robust Italian Montepulciano d’Abruzzo or a crisp white wine like Pinot Grigio for a balanced meal.