Amatriciana Sauce

Name: Amatriciana Sauce
Ingredients: ¾ cup dry red wine; Salt and freshly ground black pepper, to taste; 2 cans (35 ounces each) plum tomatoes, drained (4 cups tomatoes); 2 teaspoons sugar; Salt and freshly ground black pepper, to taste; 4 onions, coarsely chopped; 4 cloves garlic, crushed; ⅓ cup olive oil

Preparation info

6
portions; enough for 1 pound pasta

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The extraordinary flavor of this sauce—among the most popular in Italy—is based on the simplest of ingredients. We’ve added the smokiness of Canadian bacon as our secret contribution.

Serve this over bucatini, vermicelli, or spaghetti, with a gutsy red wine alongside and Pecorino Romano grated over all, for its sharp bite.

Ingredients

⅓ cup olive oil
4 onions, coarsely chopped
8 ounces sliced Canadi

Sauce

Method

Heat the oil in a medium-size heavy saucepan over medium-high heat. Add the onions, and sauté for 10 minutes.
Stir in the bacon and garlic, and sauté for 5 minutes more.
Stir in the tomatoes, sugar, and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.