DISH RESEARCH · Sauce
amatriciana sauce
GIC Kitchen’s selected Amatriciana sauce browns guanciale with olive oil and optional onion and red chilli, reduces white wine, then cooks canned tomatoes until thickened.
About amatriciana sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
This Amatriciana sauce follows the sauce stages in GIC Kitchen’s bucatini all’Amatriciana recipe. The selection uses guanciale and includes the optional onion and red chilli.
The source identifies guanciale as cured pig jowl and describes its pork flavor as contributing depth. It presents onion and chilli as optional ways to add another flavor dimension to the sauce.
Diced guanciale is heated slowly with olive oil over medium-low heat. The selected diced onion and red chilli soften in the rendered fat without taking on color.
Once the guanciale is lightly golden, white wine is added and reduced by three quarters. The selected whole canned tomatoes are roughly chopped and added, then cooked on low heat until the sauce thickens.
Salt and a pinch of sugar are offered if needed after tasting. The source then uses this sauce to coat cooked bucatini, finishing that separate plated pasta with Pecorino Romano and torn basil.
Ingredients in amatriciana sauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
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Associations in the cited sources
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- Cooking traditions
- Lazio