Ingredients and Substitutions
Extra-virgin Olive oil. Pancetta. Guanciale is traditionally used but pancetta or bacon are good alternatives. Onion. Fresh garlic cloves. Chilli flakes / red pepper flakes. Chopped tomatoes. San Marzano tomatoes are the very best canned tomatoes you can use for this recipe but use any good quality Italian tomatoes as substitute. Salt and black pepper. Bucatini. Any pasta shape will work, I prefer longer shapes for example spaghetti or linguine but short pasta like penne will be delicious too. Pecorino Romano cheese, to serve. A good substitute is Parmesan cheese.
What is Amatriciana sauce?
Amatriciana is a classic Italian sauce made with guanciale (cured pork cheek or pork jowl), tomatoes and chilli flakes. It’s very similar to Pasta Arrabbiata, except for the addition of meat. However, any cured pork product (like pancetta or bacon) can be used as guanciale isn’t always easy to find. Similarly, Parmesan can be substituted for Pecorino Romano.
How to make Amatriciana pasta
Can I make this ahead?
The sauce can be made up to 3 days in advance and kept in an airtight container in the fridge. Simply reheat the sauce in a large pan then toss with cooked pasta and a splash of pasta cooking water. Any leftovers can be kept in the fridge for up to 3 days.
FREQUENTLY ASKED QUESTIONS
Classic pasta recipes
