Amatriciana sauce was popularized by Roman cuisine and is traditionally made with guanciale (cured pork cheek). However, pancetta or bacon can be used as substitutes if you can not find guanciale locally! Smokey and umami Amatriciana pasta sauce is the classic pairing for bucatini pasta. If you’re a fan of red sauce, you’ll love this twist with pork and wine for added flavor!
Servings: 8
Prep Time: 10 mins
Cook Time: 45 mins
Ingredients:
Directions:
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Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.
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Meanwhile, in a large sauté pan heat the olive oil over medium-high heat. Add the onion and sauté until translucent, about 5-6 minutes.
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Add pancetta to the pan and cook until golden, about 6-7 minutes. Add the garlic and cook for an additional minute.
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Add white wine and bruschetta. Cook until wine reduces by half, about 4-5 minutes.
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Add tomatoes and sea salt and stir to combine. Reduce heat to medium-low, cover the pot, and simmer for 20-30 minutes.
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Finish the sauce with parmesan cheese. Add bucatini to the sauté pan and toss to coat. Continue to cook for an additional 1-2 minutes to ensure the pasta is warmed through.
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Serve with fresh parsley and a sprinkle of parmesan.
Recipe Note:
Amatriciana sauce is traditionally made with guanciale (pork jowl), however, we use pancetta as an easy-to-find replacement. If you can find guanciale locally, try this recipe with guanciale instead!
Part of what makes Italian food so great is the focus on high-quality, simple ingredients. Therefore we recommend using San Marzano canned tomatoes for your tomato sauces.
