My Signature Sauce amatriciana Sauce
From chef2 15 years ago
- 40 minutes to make
- Serves 8
You will never have enough of this sauce Makes 3 cups can make ahead
Ingredients
- My Signature sauce Amatriciana Sauce shopping list
- This spicy, pancetta-studded sauce is great with shellfish and bucatini, the hollow, spaghetti-like pasta. ingredients shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 3 ounces pancetta-sliced 1/4-inch thick, then cut into 1/4-inch dice shopping list
- 1/2 teaspoon crushed red pepper shopping list
- 3 garlic cloves, peeled shopping list
- 1 tablespoon tomato paste shopping list
- One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand shopping list
- Pinch of sugar shopping list
- 2 basil sprigs shopping list
- add 1/3 cup romano cheese when finished do not bsimmer after this point shopping list
- salt and freshly ground pepper shopping list
How to make it
- Directions
- In a large saucepan, heat the oil. Sauté the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.
- MAKE AHEAD The sauce can be refrigerated for up to 3 days.
The Rating
Reviewed by 5 people-
This is a great recipe. I would suggest using San Marzano Italian tomatoes and also use Pecorino Romano.
I use to eat this in Italy all the time and it's a great Primi Piatti or First Course.
Thanks for posting this great recipe...more
jencathen
in loved it
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I love amatriciana but have never tried to make it myself. Thanks for the recipe!
Susan
sitbynellie
in Glasgow loved it
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Made this recipe last night. Everyone really enjoyed. First time I have used pancetta. Had Penne Amatriciana at an Italian Restaurant. I had wanted to make it and found your recipe. Thank you. It tasted just the same.
imb
in Melbourne loved it
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