All’Amatriciana Sauce

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All'Amatriciana Sauce

All’Amatriciana Sauce


  • 2 Tbsp. extra-virgin olive oil
  • 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. freshly ground black pepper
  • 3/4 cup minced onion
  • 2 cloves garlic, minced
  • 1 28-oz. can peeled tomatoes with juices, crushed by hand
  • Kosher salt


  1. Heat oil in a large heavy skillet over medium heat.
  2. Add guanciale and sauté until crisp and golden, about 4 minutes.
  3. Add pepper flakes and black pepper; stir for 10 seconds.
  4. Add onion and garlic; cook, stirring often, until soft, about 8 minutes.
  5. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

The sauce can be refrigerated for up to 3 days

When ready to use

Heat sauce in skillet.

Prepare your favorite spaghetti or Bucatini pasta per directions on package reducing cooking time by about 1 minute and drain pasta holding approximately 1 cup of pasta water in reserve.

Add prepared paste to skillet and toss vigorously with tongs to coat.  Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in 1/4 cup finely grated Pecorino Romanio (about 1 oz.) cheese and transfer pasta to warmed bowls.

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