It is thought that the sauce known as Amatriciana, tomato-red, rich with bits of pork and slightly sweet from browned onions, originated in the town of Amatrice, in the central Italian region of Lazio, where Rome is located. This recipe is from the Cacciani family of Ristorante Cacciani, in Frascati, which has been serving customers in Lazio since 1922.
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From "Savoring Italy" with photographs by Robert Freson; text, essays and recipes by a variety of chefs and writers (HarperCollins, 1992).
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Ingredients
measuring cupServings: 4-6
Directions
Time Icon Active: 20 mins| Total: 50 minsStep 1
In a large skillet over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring occasionally, until softened and beginning to turn golden brown, about 8 minutes. Add the guanciale and garlic and cook, stirring occasionally, until the pork is cooked, about 5 minutes. Add the wine, scrape up any browned bits at the bottom of the pan, and cook until it evaporates, 3 to 5 minutes, then add the tomatoes and their juices, the chile and salt. Reduce the heat to low so the sauce is at a simmer and cook until the tomatoes have broken down -- use your spoon to help them along if necessary -- and absorbed the flavors of the onion, garlic and pork, about 30 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil. Add enough salt so it tastes pleasantly salty, followed by the pasta, and cook according to packaging instructions until al dente. Drain and transfer to a serving bowl. Add the sauce, cheese and basil, if using, and toss to combine. Serve family-style or in shallow bowls, with more grated cheese on the side.
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Nutritional Facts
Per serving (1 1/4 cups pasta and sauce), based on 6
Calories
594
Fat
25 g
Saturated Fat
8 g
Carbohydrates
68 g
Sodium
635 mg
Cholesterol
29 mg
Protein
20 g
Fiber
4 g
Sugar
10 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From "Savoring Italy" with photographs by Robert Freson; text, essays and recipes by a variety of chefs and writers (HarperCollins, 1992).
Tested by G. Daniela Galarza.
Published September 28, 2023
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