All’Amatriciana Sauce

Name: All’Amatriciana Sauce
Yield: Serves 4
Ingredients: 1 garlic clove, finely grated (shredded); ¼-½ teaspoon chilli flakes; 1 small onion, finely chopped; 1 tablespoon tomato paste (concentrated purée); Salt and freshly ground black pepper; 1 × 400-g (14-oz) tin chopped tomatoes; 75 g (2½ oz) Pecorino, grated (shredded); 100 g (3½ oz) dried pasta per person; 125 g (4½ oz) pancetta; 1 teaspoon olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

This classic sauce traditionally uses guanciale, a cured meat made from pork cheek. I use pancetta as it’s more accessible and still has the necessary fat.

Ingredients

1 teaspoon olive oil
125 g (4½ oz) pancetta

Sauce

Method

Heat the oil in a frying pan (skillet) over a medium heat. Add the pancetta and fry for 5 minutes or until the fat has melted.

Stir in the onion and fry for 6-8 minutes or until softened and beginning to brown. Stir in the garlic and chilli flakes and fry for 1 minute.

Pour in the tinned tomatoes and squeeze in the tomato paste. Season with a little salt and plenty of black pepp