Name: Amatriciana Sauce
Yield: 6 portions; enough for 1 pound pasta
Ingredients: 2 cans (35 ounces each) plum tomatoes, drained (4 cups tomatoes); 2 teaspoons sugar; 4 cloves garlic, crushed; 4 onions, coarsely chopped; ⅓ cup olive oil; Salt and freshly ground black pepper, to taste; ¾ cup dry red wine

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.

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Ingredients

Method

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