Amatriciana sauce is a classic pairing with bucatini for a top-notch dish, but it can also be used as a pizza topping. Have you ever tried it?
Or perhaps a nice risotto, certainly not light, but a burst of life every now and then is welcome!
This typical condiment originates from Amatrice, a town in the province of Rieti. To tell the truth, it’s also somewhat of an Abruzzese dish, as when this recipe was created, both Rieti and Amatrice belonged to the Abruzzo region; indeed, back then, the dish was finished with a garnish of Abruzzese pecorino cheese.
Nowadays, the recipe is widespread throughout Lazio, which has adopted it as a typical local recipe.
It’s not a dish I make often, but it is uniquely delicious, and everyone is happy every time I prepare it.
The calories listed at the end of the recipe refer to the amount shown in the photo.
So, follow my recipe instructions and the photos to create it.
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About 1485 kcal in total
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz pork cheek
- 28 oz canned tomatoes
- to taste dried red chili pepper (optional)
- to taste salt
- to taste pepper
Preparation of Amatriciana Sauce
Cut the pork cheek into small strips and brown it in a pan where you will also season the pasta. When it’s slightly browned, add the tomatoes passed through a food mill. Let it cook for about 10 minutes, then adjust with the chili pepper, salt, and pepper, and let the sauce cook until it thickens, adding water if necessary, and stirring occasionally.
The cooking will be quite long; I take about 2 hours.
If you don’t use the sauce immediately, or if there’s any left after seasoning the pasta, you can store it in glass jars and freeze it for future use.
