Amatriciana Pasta Sauce

Amatriciana Pasta Sauce is a type of pasta sauce notable for its meaty components that originated in an area of central Italy from the town of Amatrice along the Adriatic Sea coast. There are two varieties of this sauce, but the second became known as Alla Gricia to distinguish the distinct character of each. Amatriciana pasta sauce is a classic Italian pasta sauce. It is made of guanciale, which is cured pork cheek, tomatoes, Amatrice pecorino cheese, and in some forms, onions. It is derived from Amatrice. It is one of the most well-known sauces in modern Italian and Roman cuisines.

To prepare mouthwatering Amatriciana pasta sauce, just purée tomatoes in a fine puree and keep them aside while frying guanciale in olive oil. When they become golden brown, add the garlic and pepper and cook for a minute. Now, you can stir in the tomato puree, basil leaves, and salt. The next step is to reduce the heat to low and simmer the sauce for about 15 minutes, or until it becomes black and thick. The final thing you can do is pour it over pasta and serve it on a tasty plate!

Ingredients: Tomatoes, Olive oil, Guanciale, Garlic, Pepper, Basil leaves, Kosher salt