Giada Amatriciana Sauce Recipe
Buckle up—Giada’s amatriciana sauce is a fiery gem you’ll want on everything!My sneaky tip: crush the tomatoes by hand—keeps the texture chunky and rustic.Cooking the meat slowly over low heat lets it render properly, giving the sauce its signature richness.A splash of pasta water at the end helps coat every strand of spaghetti in that glossy, tomato-packed sauce.A generous sprinkle of pecorino romano at the end ties everything together with a salty, tangy finish.
Servings: 4
Ingredients
- 2 tbsp Olive Oil
- 8 oz. Pancetta diced
- 1 Onion chopped
- 1 can Tomatoes 32 oz., peeled
- 1 cup White Wine
- 1 tsp Red Pepper Flakes
- Salt to taste
Instructions
- Heat olive oil in a large, heavy skillet over medium heat.
- Add the diced pancetta and sauté until golden brown, about 8 minutes.
- Add the chopped onion to the skillet and sauté until tender, around 5 minutes.
- Stir occasionally to prevent sticking.
- Pour in the white wine, and stir, scraping up brown bits from the bottom.
- Allow it to reduce slightly for about 2 minutes.
- Add the peeled tomatoes and red pepper flakes.
- Break up the tomatoes with a spoon and simmer on low heat for 15 minutes.
- Season with salt to taste, stirring occasionally to incorporate flavors.
- Adjust the seasoning as needed.