amatriciana sauce — Amatrice, Italy

Amatriciana sauce (Italian: sugo all'amatriciana) is an Italian culinary preparation for pasta, originating from the small town of Amatrice, on the border of Lazio and Abruzzo, which has become a classic of Roman and Abruzzo gastronomy. It originates from a rustic preparation, called alla gricia, a shepherd's dish, made only from dry products: charcuterie, cheese and pasta. Its original ingredients are guanciale (salted pork jowl) and pecorino romano (sheep's cheese), specialties of the Amatrice region. The recipe later gained international success and, to this ancient base, tomato and chili were added, as well as onion which is found in most modern recipes. The pasta traditionally used for a true amatriciana are spaghetti. Failing that, bucatini, or even some short pastas, such as penne or rigatoni, can be used. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q997633) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.