Amatriciana sauce (also referred to as sugo all’amatriciana) is a rich pasta sauce that’s made with guanciale (a cured pork cheek). It might sound weird to use pork cheek, but trust us, it’s absolutely my favorite. Which is why I was so excited to see it featured by Armando al Pantheon in the Rome episode of Searching for Italy.
Since getting a hold of guanciale can be a bit of a challenge, you can swap it out for pancetta or a really nice fatty piece of great quality bacon. Also, the recipe uses rigatoni since it does a good job of holding such a thick sauce, but honestly any pasta will work.
Rigatoni all’Amatriciana Recipe – Searching for Italy Recipe
Rigatoni all’Amatriciana from 'Searching for Italy' with Stanley Tucci. A decadent guanciale Amatriciana recipe from Armando al Pantheon in Rome.
- 11 oz. rigatoni, (or penne)
- 1 tbsp extra virgin olive oil
- 5 oz. guanciale pork, cut into cubes (can also use pancetta or high quality bacon)
- 4 oz. dry white wine
- 1 can crushed tomatoes (preferably imported from Italy), (28-ounce)
- 2 tbsp tomato paste
- ⅓ cup Pecorino Romano cheese, grated (can also use Parmigiano Reggiano)
- white pepper, to taste
- salt, to taste
- Heat a large pot of salted water to bring to a boil.
- While waiting, heat extra virgin olive oil in a pan over medium heat.
- Brown guanciale/bacon until crispy and its fat becomes translucent.
- Add white wine and let simmer for about a minute. Remove guanciale/bacon with a slotted spoon and set aside.
- In the same pan with the wine and fat, add the canned tomato and tomato paste. Stir well to combine and let simmer.
- Cook pasta and drain 1 minute before the time indicated on the package instructions. Can reserve some pasta water if needed for the sauce.
- Put the drained pasta and the guanciale/bacon into the pot with the tomato sauce. Add pasta water as needed for consistency.
- Season with white pepper and stir in Pecorino Romano cheese. Add salt and optional red pepper flakes, to taste.
- Serve and enjoy.
- Can use Parmigiano Reggiano in place of Pecorino Romano.
- Can add pasta cooking water to thin the sauce out.
Calories: 545kcal | Carbohydrates: 46g | Protein: 12g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 406mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 252IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 2mg
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If you like this post, then we definitely recommend checking out our Black Truffle Pasta post.