Fresh and spicy tomato sauce with a depth of flavor from guanciale. If you love hearty, flavorful, and spicy pasta sauces, you will love this sauce. It tastes like something you’d order at your favorite Italian restaurant! The best part of this classic sauce is that it comes together within 25 minutes.
Amatriciana is a famous pasta recipe in Roman trattorias and restaurants. Many people think it’s a dish that was created in Rome when it actually has its origins in Amatrice, a small town in the Rieti area. You can guess where it got its name from! This recipe actually dates back to the 1700s. It’s typically made with bucatini or spaghetti. I used rigatoni because I love the rigatoni noodle. The noodles pick up the flavors since it finishes cooking in the sauce. Such a simple recipe that’s over 500 years old still holds so much flavor and hasn’t changed much over the years. People have added onions &garlic to it, which is a Roman version of the recipe.
How to make Amatriciana Sauce
This recipe comes together within 25 minutes and it is so full of flavor. From the freshness of the tomatoes to the depth of flavor from the guanciale, there’s no wonder that this recipe has been around for hundreds of years. I don’t recommend taking shortcuts with this (other than the canned tomatoes). (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Guanciale: This is the cheek of the pig. Since the pig spends so much time chewing, it packs more flavor because it’s used more than the belly. Each taste of guanciale will yield to the chew, and again release more flavor with every bite. If you can’t find guanciale, you can use pancetta.
- San Marzano Tomatoes: I used canned tomatoes for this. It’s perfectly fine! It’s difficult to find fresh san Marzano tomatoes.
- Dry White Wine: Optional, but can be used for extra flavor.
- Garlic: When do I ever make a pasta recipe without garlic? I had to! (Sorry Amatrice!) Feel free to omit if you want to stay true to the tradition.
- Chili Pepper: I used a Calabrian chili, however, you can use crushed red pepper flakes instead. I simmered the pepper with the sauce and removed it.
- Spaghetti: Traditionally used in the Amatrice version. Opt-in for bucatini or rigatoni, like I did!
- Grated Pecorino Romano Cheese: I personally love this cheese over parmesan, and it’s used in the traditional recipe. You can use parmesan if you don’t have pecorino romano.
- Salt
Cook the spaghetti according to the package directions for al dente. Reserve 1/2 cup of the pasta water. Crush the tomatoes with your hands (no, you cannot skip this step!). Heat a large skillet over medium-high heat. Add in the guanciale and chili pepper. Cook the guanciale until the white part becomes translucent. Add in the garlic and cook for one minute. Pour in the wine and simmer until reduced. Add in the crushed tomatoes and salt to taste. Add pasta water and simmer over medium heat until the sauce has slightly thickened and the pasta is cooked fully. Toss in the pasta the pecorino romano. Remove the chili pepper (or keep it and eat it if you’re daring!).
Tips & FAQs
- What’s the difference between the Roman recipe and the original? Both are equally amazing, but there’s a slight difference in both recipes. There’s no wrong answer to this!
- Amatrice: This is where this recipe got its name from. It’s made with simple ingredients and still packs so much flavor. The ingredients include guanciale (cured pork jowl), chili pepper (I used Calabrian), spaghetti, San Marzano tomatoes, white wine (which is optional), and pecorino romano cheese.
- Roman: People say this is where the origins came from. The Roman version includes the ingredients listed above, plus the addition of onions and garlic. They also use bucatini instead of spaghetti, which is typically the pasta you’ll find when looking up the recipe for Amatriciana sauce.
- Storage: Keep in an airtight container for up to 4 days.
- Reheat: Reheat the pasta in the microwave or saute it in a pan with a tablespoon of oil.
- Freeze: Make the sauce without adding the pasta. Put it in a freezer-safe container or a Ziploc bag for up to one month. Thaw it completely at room temperature before heating.
- Variations:
- Pancetta is acceptable if you can’t find guanciale.
- Regular Whole Peeled Tomatoes are acceptable if you don’t want to use them or can’t find san Marzano tomatoes.
- Crushed Red Pepper Flakes are acceptable if you can’t purchase a single Calabrian chili, or don’t want to buy a bunch just to use one.
- Grated Parmesan Cheese is acceptable if you only have parmesan cheese, or don’t want to buy pecorino romano.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Amatriciana Sauce
Ingredients
- 6 oz guanciale, cut into small or medium dice (or pancetta)
- 2-3 garlic cloves, thinly sliced
- 1/4 cup dry white wine, optional
- 28 oz can whole, peeled San Marzano tomatoes, crushed by hand
- 1 Calabrian chili (or 1 tsp crushed red pepper flakes or less)
- Salt, to taste
- 2/3 cup grated pecorino romano cheese
- 1 lb spaghetti
Instructions
- Cook the spaghetti according to the package directions for al dente. Reserve 1/2 cup of pasta water.
- Heat a large skillet over medium-high heat. Add in the guanciale and the chili pepper. Cook for about 5 minutes until the white fat part of the guanciale has become transparent and golden.
- Add in the garlic and cook for 1 minute, stirring so the garlic doesn’t burn. Pour in the white wine; allow to simmer and reduce for 2 minutes.
- Add in the crushed san Marzano tomatoes and salt, to taste. Add in the reserved pasta water. Simmer for about 15 minutes until the sauce has slightly thickened. Discard the chili pepper.
- Toss in the pasta and pecorino romano cheese. Serve with extra cheese.
Notes
What’s the difference between the Roman recipe and the original? Both are equally amazing, but there’s a slight difference in both recipes. There’s no wrong answer to this!
- Amatrice: This is where this recipe got its name from. It’s made with simple ingredients and still packs so much flavor. The ingredients include guanciale (cured pork jowl), chili pepper (I used Calabrian), spaghetti, San Marzano tomatoes, white wine (which is optional), and pecorino romano cheese.
- Roman: People say this is where the origins came from. The Roman version includes the ingredients listed above, plus the addition of onions and garlic. They also use bucatini instead of spaghetti, which is typically the pasta you’ll find when looking up the recipe for Amatriciana sauce.
Storage: Keep in an airtight container for up to 4 days.
- Reheat: Reheat the pasta in the microwave or saute it in a pan with a tablespoon of oil.
- Freeze: Make the sauce without adding the pasta. Put it in a freezer-safe container or a Ziploc bag for up to one month. Thaw it completely at room temperature before heating.
Variations:
- Pancetta is acceptable if you can’t find guanciale.
- Regular Whole Peeled Tomatoes are acceptable if you don’t want to use them or can’t find San Marzano tomatoes.
- Crushed Red Pepper Flakes are acceptable if you can’t purchase a single Calabrian chili, or don’t want to buy a bunch just to use one.
- Grated Parmesan Cheese is acceptable if you only have parmesan cheese, or don’t want to buy pecorino romano.
Nutrition Facts
Calories
581.37Fat (grams)
25.8Sat. Fat (grams)
10.26Carbs (grams)
67.82Fiber (grams)
5.07Net carbs
62.76Sugar (grams)
8.43Protein (grams)
18.83Sodium (milligrams)
556.88Cholesterol (grams)
41.92The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. The salt is not included in the nutrition, since the guanciale is already salted. This is based on 6 servings.
Miss Raven's Kitchen 
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