Amatriciana Sauce is a red sauce that originated in the region of Umbria from the small town of Amatrice, which was destroyed in the earthquakes of 2016. This sauce features sautéed onions, guanciale, and pecorino cheese.
[cooked-sharing]
Cut the pancetta into small pieces
Sauté chopped onion in 1Tbsp olive oil until lightly golden
Add pancetta, continue to sauté a few minutes
Add tomato sauce, salt, pepper, parsley
Add ½ cup water
Bring to a boil
Reduce heat and simmer for about 15 minutes
Add a teaspoon of sugar and a teaspoon of balsamic vinegar. Let simmer for 2 minutes
Adjust the salt, sugar and vinegar to taste.
Mix sauce with cooked pasta, top with Parmesan or Pecorino cheese and serve.
Ingredients
Directions
Cut the pancetta into small pieces
Sauté chopped onion in 1Tbsp olive oil until lightly golden
Add pancetta, continue to sauté a few minutes
Add tomato sauce, salt, pepper, parsley
Add ½ cup water
Bring to a boil
Reduce heat and simmer for about 15 minutes
Add a teaspoon of sugar and a teaspoon of balsamic vinegar. Let simmer for 2 minutes
Adjust the salt, sugar and vinegar to taste.
Mix sauce with cooked pasta, top with Parmesan or Pecorino cheese and serve.