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)
2-3 bay leaves
salt and pepper
Peperoncino Fiocchi (hot pepper flakes) – optional
sugar – optional
fresh grated Pecorino Romano, Parmegiano or Ricotta Salata
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
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