Amatriciana is a simple, easy and delicious pasta sauce that hails from the town Amatrice, near Rome, Italy. Like many traditional Italian sauces, Amatriciana uses only a few simple and economical ingredients. It still manages to taste elegant, rich, and refined.
My mother would regularly cook Amatriciana when I was growing up. It is super tasty, really quick to prepare, and very budget friendly. The flavors in an authentic Amatriciana sauce appeal to everyone in the family (little ones included).
Ingredients in Amatriciana Sauce
There are only a few ingredients needed to make this Trofie all’ Amatriciana recipe. I have changed a couple of them to suit my personal preferences. However, I will share with you the traditional ingredients and also some alternatives. This sauce is very versatile and forgiving.
- Speck
- Onion
- Garlic
- Passata
- Sugar
- Salt
- Basil
- Pecorino cheese
Traditionally Amatriciana is made with Guanciale. However, I find that the ratio of fat to meat in Guanciale is often too heavy on the fat side. Speck is a good alternative. Pancetta is also a good option. You can even use plain old bacon. Bacon is what my mother used when she made Amatriciana.
Classic Amatriciana Sauce does not contain any onion, garlic, basil or sugar, however I find this adds a lovely depth of flavour to the sauce and if there are no kiddies at the table I will often add a teaspoon of dried chilli flakes too, for a hint of heat.
Pecorino is the traditional cheese you would sprinkle on top of your Amatriciana but more often than not I have parmesan in the fridge so will use that instead and its just as good.
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Cooking Amatriciana Sauce
Although not traditional I like to fry off the speck first and then remove it from the pan while I cook the sauce (in the same pan), then I add it back in at the last minute. The reason for this is that texturally I find the speck goes a little soggy if cooked in the sauce for the whole time. If you fry it off first, the sauce will still have the flavour from the fat that comes out of the speck but you will also get a lovely crispy texture from the speck lardons.
Note: Salt is added in this recipe but make sure you taste before you add it, Speck, Guanciale, Pancetta and Bacon are all salty cured meats so you may not need any salt at all and don’t forget you will also be finishing your Amatriciana with salty pecorino or parmesan cheese, so salt your sauce with CAUTION!
Pasta that goes with Amatriciana
I have used Trofie for this recipe, it is a short twisted pasta traditionally served with Pesto but I think it works well with Amatriciana because the sauce gets stuck in all the twists. If you want to be a traditionalist Spaghetti is what you should serve with Amatriciana but honestly any pasta will go with this delicious sauce.
Pairing Suggestions
Pair it with an Italian red wine from the Lazio region like a Sangiovese or a Montepulciano, perfection!
Final Thoughts
This Trofie all’ Amatriciana can be on the table in half an hour, it’s a staple in my house and perfect for those weeknights when you don’t have a lot of time. Once you make this super easy recipe you will keep coming back to it and the whole family will love it! Happy Cooking!
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Trofie all’ Amatriciana
Equipment
- 1 fry pan (skillet)
- 1 large pot
Ingredients
- 250 grams speck cut into lardons
- 1 onion finely diced
- 2 garlic cloved minced
- 1 tbsp olive oil
- 700 grams passata
- ½ tsp sugar
- salt to taste
- 8 basil leaves fresh
- 300 trofie or pasta of you choice
Instructions
- Cut speck into lardons and fry off in olive oil over medium heat for about 5 minutes until well cooked through and crispy. Remove from the pan with a slotted spoon to a plate lined with kitchen towel.
- In the same pan add you onion and fry for a few minutes until it becomes translucent but not browned, then add your garlic and fry for a further minute.
- Next add the passata and sugar and taste to see if the sauce needs more salt (it may not), then add the basil and simmer over low heat for twenty minutes.
- Meanwhile cook the Trofie in salted boiling water as per packet instructions.
- Once pasta is cooked remove it with a slotted spoon straight into the sauce and then add the speck lardons back to the pan (reserving a couple of tablespoons). Stir until well combined.
- Divide into bowls, serve hot sprinkled with pecorino, reserved speck lardons and garnish with a sprig of fresh basil.
Video
Nutrition
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