Sugo all'Amatriciana
Traditional recipe for Sugo all'Amatriciana
Ingredients
- 400 gram Tomato canned, peeled and crushed
- 150 gram Guanciale seasoned and diced
- 50 gram Pecorino Romano grated
- 2 piece Chili Peppers red and thinly sliced
- 30 ml Olive Oil Extra Virgin
- t.t Sea Salt
Instructions
- In a large pan add diced Guanciale and sauté until golden and crispy.
- Remove the golden crispy Guanciale and set aside. Keep the released fat from the Guanciale in the pan.
- Heat olive oil in a new large skillet over medium heat.
- Add sliced chili peppers to the skillet and cook briefly.
- Pour in the crushed tomatoes and season with salt to taste.
- Simmer the sauce for about 15-20 minutes, stirring occasionally.
- Bring a large pot of salted water to a boil.
- Cook the bucatini or spaghetti according to package instructions until al dente.
- Reserve about 1 cup (250ml) of pasta cooking water, then drain the pasta..
- Heat up the pan with the Guanciale fat and add the cooked pasta to the skillet with the Amatriciana sauce.
- Toss the pasta untill evenly coated with the Guanciale fat.
- Add the cooked pasta to the pan with the Amatriciana sauce.
- Toss well to coat the pasta evenly with the sauce.
- If needed, add a splash of reserved pasta water to loosen the sauce.
- Divide the pasta with Amatriciana sauce into bowls or plates.
- Garnish generously with grated Pecorino Romano cheese and the golden crispy Guanciale cubes.
- Enjoy this classic Roman dish with a glass of Italian red wine.