Amatriciana Sauce
Submitted by Gilda
Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
75 minAmatriciana is the iconic Roman sauce where crispy bacon (or guanciale if you’re being traditional) meets sweet caramelized onions and tangy tomatoes.
Red wine and a touch of sugar balance the acidity, and a long simmer melds everything into a thick, clingy sauce that coats pasta perfectly.
It’s simple peasant food that tastes way more sophisticated than the ingredient list suggests.
Pro Tips
- Onion time: Give the onions the full 10 minutes to soften and sweeten; rushed onions stay sharp and crunchy.
- Canadian bacon swap: The recipe calls for Canadian bacon or smoked ham instead of traditional guanciale; it’s less fatty but still brings that porky, smoky flavor.
- Simmer uncovered: The 45-minute uncovered simmer reduces and thickens the sauce; covering it makes it watery and thin.
Ingredients
Directions
Heat oil in a medium size heavy saucepan over medium-high heat. Add the onions, and sauté for 10 minutes. Stir in the bacon and garlic, and sauté for 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.
Comments
I use white onion slices, garlic always, and of course chili pepper (I grow the Tabasco, De Arbol, and cabaneros. all deliciouse)
I use fresh tomatoes or in can.
All my guests adore this dish of "SPAGHETTI"
The foratini I leave them to whom enjoy