If you love a good pasta sauce that’s both simple and full of flavor, Amatriciana is the answer. It’s an Italian classic that comes from the town of Amatrice and relies on just a few ingredients to shine. The magic happens when pork, tomatoes, and cheese meet in a pan and create a sauce that sticks to every noodle.
The heart of Amatriciana is guanciale – the cured pork cheek that gives a rich, slightly sweet bite. If you can’t find guanciale, pancetta works as a solid backup. You’ll also need good-quality canned plum tomatoes, Pecorino Romano cheese, and a pinch of red pepper flakes for a subtle heat. Salt and black pepper finish the flavor.
Start by cutting the guanciale into thin strips. Toss them into a cold skillet, then turn the heat to medium. Let the fat melt and the meat turn golden, about 5‑7 minutes. Add a teaspoon of red pepper flakes while the guanciale crisps – this spreads the heat without overwhelming the sauce.
Next, stir in the canned tomatoes. Break them up with a wooden spoon and let everything simmer for 15‑20 minutes. The sauce should thicken and the flavors blend. Taste and add a little salt if needed; the Pecorino will bring its own saltiness later.
While the sauce cooks, boil your pasta. Spaghetti or bucatini are traditional choices because their ridges hold the sauce well. Save a cup of pasta water before you drain – you’ll use it to loosen the sauce if it gets too thick.
When the pasta is al dente, toss it straight into the skillet with the sauce. Add a splash of the reserved pasta water and keep stirring until the noodles are coated. Finish with a generous handful of grated Pecorino Romano and a quick toss. Serve hot and enjoy the creamy, slightly spicy burst of flavor.
Want to switch things up? Try adding a splash of white wine after the guanciale crisps, or sprinkle a few fresh basil leaves just before serving. Some cooks swap the canned plum tomatoes for fresh San Marzano tomatoes during summer for an even brighter taste.
Amatriciana is a great dish for busy weeknights because it needs just a handful of ingredients and under 30 minutes of active time. Keep the pantry stocked with canned tomatoes and Pecorino, and you’ll always have a go‑to recipe that feels special without the fuss.
Now you have everything you need to master Amatriciana at home. Grab a pot, fire up the stove, and treat yourself to a taste of Italy in every bite.
