This post contains affiliate links for products we love. Italian Kitchen Confessions earns a small commission on these links at no cost to you.
Pasta all’ Amatriciana, which main component is the Amatriciana Sauce or “Sugo all’ Amatriciana” is a classic Italian recipe that will conquer your taste buds. In one bite you’ll taste the punch of red pepper flakes, the depth of flavor of guanciale, sauteed with white wine, the richness of a velvety tomato sauce, and the sharpness of pecorino cheese… all together in a delicious bowl of pasta.
If you have never tried this recipe, now is the time! So read on, give it a try, and add it to your pasta recipe list… This classic Italian pasta recipe is a crowd pleaser and is perfect for any occasion!
Why you will love this recipe
– Pasta Amatriciana is a quick and easy recipe, prepared in less than 30 minutes, making it an ideal weeknight dish!
– You only need 6 ingredients to make pasta all’amatriciana, many of which you already have in your pantry.
– The combination of the ingredients delivers a bold flavor and a rich sauce, where the tomato sauce still preserve its freshness thanks to short simmering wrapping decadently around your pasta shape of choice. You will feel like you are in a classic Italian trattoria in Rome!
The origin of Amatriciana Sauce
The origin of all’ amatriciana pasta lies in the socio-economic characteristics of the area of Amatrice where it comes from.
Amatrice is a small town in the province of Rieti in the Lazio region, inhabited by shepherds in previous centuries. On their usual journey to the capital Rome, where they sold their products, they were bringing food that could be easily carried and cooked in a cast-iron pan. Their favorite meal was pasta with pecorino and guanciale or “matriciana” from the brand marked on the back of the pigs in that area. Both ingredients were not easily perishable and kept for long time. Pasta made with these 2 ingredients is also called “white amatriciana” or gricia pasta. Tomatoes and chili were introduced later in the 1700 century.
Nowadays, pasta all’ amatriciana is the epitome of Roman cuisine, but in reality, it was the merit of the shepherds who introduced it when they sold their farm products in the capital.
It is important to understand that there are only 6 ingredients for this sauce and that adding onions, garlic or even oil means ignoring a 1000-year-old tradition that is the essence of this Italian recipe that has been passed down from generation to generation.
Pasta all’Amatriciana Ingredients and Substitutions
The most important is to pick the right ingredients for the Amatriciana Sauce. I am a purist when it is about this authentic Italian Amatriciana Pasta!
Guanciale: Also known as pork jowl, it is the essential ingredient that gives the sauce a deeper, richer, sweet and spicy pork flavor. It is usually stronger than that of bacon or pancetta. It has a high fat content, which helps give it a melty and tender texture. For this reason, you do not need olive oil, as the fat rendered by the guanciale is more than enough to swirl the pasta. If you can not find guanciale, use pancetta instead.
Dried red chilies or, as we call them, peperoncino:1 dried red chili pepper is enough for a whole lot. I like it spicy, so I use 2 when I make it for us. If you do not like spicy, just use 1 dried chili for 1 can of tomatoes. The Italians chop up the dried red chilies by hand. Just make sure you do not get your eyes afterwards and wash your hands very well. The fragrant sound of the chillies cracking is very satisfying to me! If you cannot find whole red pepper, you can sub with 1 teaspoon of red pepper flakes.
White wine: this is necessary to add a layer of acidity to the dish and to scrape the bacon bits from the bottom of the pan before you add the tomatoes. This step is important to add depth to the sauce.
Tomatoes: Use ripe tomatoes for this recipe. San Marzano are best. If not in season, use good quality canned tomatoes. I personally recommend Mutti peeled tomatoes.
Pecorino Romano: This is a salty sheep’s milk cheese available in many regions of central Italy and used in many recipes from Rome, such as Carbonara and Amatriciana. DO do not use Parmesan. While I love Parmesan, pecorino adds a saltier and sharper flavor to the dish that enhances the bacon and sauce.
Black pepper: a pinch of black pepper freshly crushed will add more spiciness to this dish.
How to make Pasta all’Amatriciana
To make Amatriciana – how we call this recipe in a more colloquial Italian – you will need first to make amatriciana sauce.
STEP 1: Cut the guanciale (pork jawl) into small pieces, place a cast-iron skillet over medium heat. When hot, add the Guanciale and cook, stirring until the Guanciale has rendered its fat. Add the peperoncino and let it simmer.
STEP 2: Add ½ cup of white wine. It will help remove the guanciale bits and give the sauce a richer flavor. Remove the guanciale with a slotted spoon while the peperoncino will release its flavor into the fat/oil that the guanciale left in the skillet. My preference is to remove the guanciale, because it will stay crunchier, adding a nice contrast to the amatriciana pasta.
STEP 3: Now add the peeled tomatoes, previously crushed by hand and cook for 10 minutes. Then add the guanciale to the sauce until it is warm again.
STEP 4: Boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Use tongs to transfer the pasta to the sauce. Preserve 1/4 cup of pasta cooking water and add it to the pot along with the pasta. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Switch off the heat, add Pecorino cheese, and stir rapidly to incorporate. Add a scrunch of freshly ground black pepper.
Serve right away, passing more cheese at the table. MANGIA!
Which shape of pasta goes with Amatriciana Sauce?
The classic shape of pasta for Amatriciana Sauce is bucatini, a sort of long-shaped pasta, rounded with a tiny hole in the middle. Bucatini pasta is a shape typical of the Lazio region, so they pair perfectly with this sauce.
If you cannot find bucatini, you can use Spaghetti, which is probably the most well-known Italian pasta shape. Spaghetti derives its name from the Italian word “spaghetto”, which means thin string.
Some restaurants serve this dish with rigatoni, a form of short tube-shaped pasta that can have different length and diameters. Rigatoni pasta has characteristic ridges on the outer walls and their name derives from the Italian “rigato” which means ridge or lined. This shape is very popular in the center and south of Italy.
If you travel to Italy, when in a restaurant or trattoria look for Bucatini all’ Amatriciana or Rigatoni all’ Amatriciana!
MORE DELICIOUS RECIPES FOR YOU
SPAGHETTI AGLIO OLIO E PEPERONCINO
PENNE ALL’ ARRABBIATA (PASTA WITH SPICY TOMATO SAUCE)
MUSSELS SPAGHETTI WITH SPICY CHERRY TOMATOES
ONE-POT SAUSAGE BROCCOLI PASTA
Serving Suggestions for Pasta all’Amatriciana
Pasta all’ Amatriciana pairs beautifully with an Italian antipasto platter, that you can whip up as quickly as the pasta.
Other lighter alternatives are an Italian Little Green Salad and a Tomato Bruschetta.
Need inspirations for dessert? Make Affogato Al Caffe’, an Italian classic ready in minutes and perfect for those nights you want something sweet and are pressed with time, especially if you have guests!
Frequently Asked Questions for Amatriciana Pasta
1. What is the difference between Amatriciana, Carbonara and Pasta Arrabbiata Sauce?
Amatriciana uses guanciale, tomatoes, Pecorino Romano, and chili flakes, while Carbonara is made with guanciale, eggs, Pecorino Romano, and black pepper — no tomatoes. Arrabbiata Sauce instead uses EVOO, tomatoes, red pepper flakes and a bit of garlic.
2. Can I substitute pancetta or bacon for guanciale?
Yes, if you can’t find guanciale, pancetta is a closer match. Bacon works in a pinch but adds a smokier flavor that’s less traditional.
3. Is Amatriciana supposed to be spicy?
Traditionally, yes. Amatriciana includes dried chili or red pepper flakes for a mild to moderate heat. Adjust to your taste, starting with 1 teaspoon and adding more if you feel you want more heat.
4. What kind of tomatoes should I use?
The best choice is San Marzano peeled tomatoes, either fresh (when in season) or canned. Avoid using tomato paste or pre-made sauces.
5. Why is there no garlic or onion in this recipe?
Authentic Amatriciana sauce contains only six ingredients: guanciale, tomatoes, Pecorino Romano, chili, white wine, and black pepper. Garlic and onion are not traditional and change the classic flavor. This was a pasta made with ingredients easy to transport and cook, if you feel adding onions and garlic, you will need to simmer the sauce more.
6. Can I use Parmesan instead of Pecorino Romano?
Not for a traditional result. Pecorino Romano has a saltier, tangier flavor that balances the rich guanciale and tomato sauce. Parmesan is milder and less sharp.
7. Can I make Amatriciana pasta ahead of time?
My recommendations is to make it and consume it immediately to preserve the richness of the flavors and most importantly to eat your pasta al dente!
Which wine to pair with Amatriciana Sauce?
While this savory recipe is delicious on its own, it shines when paired with a wine that complements the complexity of flavors and brings out more nuances.
I recommend a wine from the same region, like Montepulciano d’Abruzzo. Its acidity cuts through the fattiness of the guanciale, while its velvety texture enhances the richness of the sauce.
If you prefer a white wine instead, I recommend a Franciacorta, a wine from Lombardy. Its effervescence will refresh your palate, while its minerality highlights the saltiness of the guanciale and pecorino.
I hope you liked my Amatriciana Pasta Recipe ! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 8 oz guanciale bacon chopped
- 6 tbsp pecorino
- ¾ pound pasta bucatini, spaghetti or rigatoni
- ¼ cup white wine
- 2 tbsp salt
- 1 tbsp black pepper
- 3 cup tomato sauce peeled tomatoes
- 1 unit chilli
Instructions
- STEP 1: Cut the guanciale (pork jawl) into small pieces, place a cast-iron skillet over medium heat. When hot, add the Guanciale and cook, stirring until the Guanciale has rendered its fat. Add the peperoncino and letit simmer.
- STEP 2: Add ½ cup of white wine. It will help remove the guanciale bits and give the sauce a richer flavor. Remove the guanciale with a slotted spoon while the peperoncino will release its flavor into the fat/oil that theguanciale left in the skillet. My preference is to remove the guanciale, because it will stay crunchier, adding a nice contrast to the amatriciana pasta.
- STEP3: Now add the peeled tomatoes, previously crushed by hand and cook for 10minutes. Then add the guanciale to the sauce until it is warm again.
- STEP4: Boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Use tongs to transfer the pasta to the sauce.Preserve 1/4 cup of pasta cooking water and add it to the pot along with the pasta. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Switch off the heat, add Pecorino cheese, and stir rapidly to incorporate. Add a scrunch of freshly ground black pepper.
- Serve right away, passing more Pecorino cheese at the table. MANGIA!
Nutrition
E’ una delle migliori ricette di pasta italiana. Fatta veramente al top!!!