Amatriciana Sauce

Bring a large pot of heavily salted water to a boil.
Meanwhile, heat a large sauté pan over medium heat and add the olive oil and guanciale; cook until golden brown.
Stir in the red pepper ﬂakes and cook until just fragrant.
Add the crushed tomatoes and simmer gently, uncovered, for about 25 minutes.
Meanwhile, cook the pasta until just al dente. Drain the pasta and add directly to the sauce. Toss together until the pasta is well coated and top with grated cheese.

Grain:

Wheat [1]

Ingredients:

3 ounces guanciale, cut into small dice

2 tablespoons extra virgin olive oil

Red pepper ﬂakes to taste

Salt & freshly ground pepper to taste

2 cans good quality Italian plum tomatoes, hand-crushed

1 pound spaghetti, bucatini, or other long pasta (preferably whole grain)

Pecorino Romano and/or Parmigiano Reggiano, grated, to taste

Active time:

35 minutes

Yield:

4 Servings

Nutrition:

Calories: 670; Total Fat: 26g; Saturated Fat: 8g; Sodium: 435mg; Total Carbohydrate: 88g; Fiber: 5g; Protein: 20g.

Author:

Recipe courtesy of Formaggio Kitchen [2], photo ©Massimiliano Gallo-Fotolia.com

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy

Course:

Main dishes

Meal:

Dinner

Rating:

Description:

This classic sauce is easy to make for a weeknight or weekend meal. Guanciale is Italian cured pork jowl and comes rolled up like pancetta. Just a small amount adds a distinct ﬂavor and silkiness to this sauce. Look for guanciale at a local specialty food shop or Italian market. If it is unavailable, try using pancetta in its place. As a last resort, try bacon (it is a last resort because guanciale is not a smoked meat, so the ﬂavor will be markedly diﬀerent if you use bacon).