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250g guanciale (bacon)
1 large onion or 2 small ones
100ml white wine (or water)
2 tins pureed tomatoes (800g)
sea salt & freshly ground black pepper,
100g Pecorino Romano cheese
handful basil
optional chili flakes
Serve with pasta of your choice
Today the recipe for a delicious Italian pasta sauce on snazzie, but not with minced meat ;)) The Amatriciana pasta sauce is made with bacon and cheese. The cheese is not hard to find but you might have to look for the Italian Guanciale (bacon)! Not sure how much difference you taste if you use Dutch bacon. Our little vegetarians eat this sauce without bacon anyway and without the wine of course. Here this sauce was a very warmly received!
How to make Amatriciana pasta sauce
A little tip! Be careful with adding salt, both the bacon and the cheese are already quite salty!
Heat the pan and fry the bacon in its own fat.
Chop the onions into small pieces, but not finely.
Fry the bacolight brown, add the onion and some olive oil if necessary.
Wash the basil and let it drain very well.
Deglaze bacon and onion with wine or water, your choice.
Add the pureed tomatoes to the bacon/onion mixture.
Stir all the ingredients toegether until combined.
Season the sauce with salt and pepper.
Cut or shred the basil.
Add the basil to the sauce.
Let the sauce thicken on low heat.
Place the pasta sauce on a low heat and let it thicken in the pan without the lid
Grate the Pecorino Romano cheese.
Serve the Amatriciana sauce with a pasta of your choice.
Serve the the Pecorino Romano cheese on the side, enjoy!