Grape Gourmet – Cucina Dello Zio

Cibo, vino e liquori di cucina in tutto il mondo.

Pasta – Sugo all’Amatriciana

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Cucina Dello Zio - #homemade #Amatriciana #CucinaDelloZio - w/ #pecorino Romano

Sugo all’Amatriciana
Tomato Sauce Amatrice-style
by James Belardo

This traditional tomato sauce is one of the tastiest and easiest ways to celebrate Italian cuisine. All’Amatriciana has become one of the signature dishes in Rome even though it was originally created in the town of Amatrice (north-east of Rome). The region of Lazio ‘officially’ declared Amatriciana Sauce a ‘traditional regional food’ (Prodotto agroalimentare tradizionale).

The traditional Amatriciana is a simple, quick, fresh and delicious pasta sauce based on guanciale (cured pork cheek) and Pecorino cheese (sheep milk cheese) – it also can be made with pancetta (cured pork belly). The original sauce was a bit simpler since tomatoes weren’t introduced to Italy until the 1600’s. another interesting note is that the traditional all’Amatriciana recipe does not call for onions. Onions are not particularly ‘favored’ in Amatrice, and so the original recipes had omitted onions, we leave that up to your discretion.

1 28 oz. can San Marzano tomatoes (hand crushed) or use  3-4 pint containers of cherry tomatoes (halved or quartered)
1/4 lb guanciale (or pancetta) cut into small pieces
3 cloves garlic or 1 shallot
1 cup white wine (Pinot Grigio)
3 tbsp olive oil
1/2 lemon (juice)
fresh basil
2-3 bay leaves
salt and pepper
Peperoncino Fiocchi (hot pepper flakes) – optional
sugar – optional


fresh grated Pecorino Romano, Parmegiano or Ricotta Salata

1. In a medium sized dutch oven or deep sauce pan, fry the guanciale (or pancetta) in 2 tbsp olive oil
Cucina Dello Zio - #homemade #Amatriciana #CucinaDelloZio - the #pancetta

2. Once the guanciale (or pancetta) browns, add the garlic (and hot pepper flakes), sauté until the garlic begins to brown ‘slightly’ and soften.
Cucina Dello Zio - #homemade #Amatriciana #CucinaDelloZio - #garlic

3. Add the hand-crushed tomatoes or cherry tomatoes (halved), let come to a boil.
Cucina Dello Zio - #homemade #Amatriciana #CucinaDelloZio - hand crushed tomatoes

4. Add the white wine and let come to a boil once again.
Cucina Dello Zio - #homemade #Amatriciana #CucinaDelloZio - 1c white #wine

5. Add fresh basil (or frozen) and bay leaves.
Cucina Dello Zio - #homemade #Amatriciana #CucinaDelloZio - be patient, let it simmer

6. Add the lemon juice
Cucina Dello Zio - #homemade #Amatriciana #CucinaDelloZio - #lemon juice

7. Salt and pepper to taste

8. Simmer for at least 30 minutes or more!

* if it tastes too tart, you can add a bit of sugar

Top with fresh grated Pecorino Romano


The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production 

Written by Zio James

April 6, 2015 at 3:30 PM

One Response

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  1. […] SOmetimes, it’s the simple tings in life… Delightfully fresh, tangy and tasty, our take on the traditional Roman pasta sauce, Sugo all’Amatricia, may be perfect for the springtime pasta dish. Click here for the recipe! […]

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