This traditional pasta sauce is based on Guanciale (cured pork jowl), Pecorino cheese, and tomato. Originating from the town of Amartice in mountainous Lazio, the Sugo all’Amatriciana is one of the best-known sauces in Italian cuisine, and pairs wonderfully with our Proprietary Super Tuscan.
1 lb guanciale or bacon, diced
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
4 garlic cloves, chopped
1 tsp herbs de Provence
28 oz can San Marzano tomatoes, chopped, seeds removed, and juice reserved
4 oz Pecorino Sibillini, grated (Pecorino Romano is an acceptable substitute)
As needed – salt & black pepper
1 box of pasta of your choice (bigger noodles are better)
8 cups water
1 cup parmesan cheese, grated
In a medium saucepan over medium heat, sauté the guanciale in a tablespoon of olive oil until the edges start to crisp and the fat releases, then add the garlic and herbs de Provence. Allow to become aromatic. Add the tomatoes and juice; bring the sauce to a simmer; then turn down the heat. Simmer for 2 hours and stir occasionally. If the sauce becomes too thick towards the end, add a bit of water.
Meanwhile, bring water to a simmer, then add pasta. Cook until al dente. Serve a heaping mound of pasta in the middle of a warm bowl and top with spoonfuls of the rich sugo sauce.