Amatriciana Sauce
Author: 
Recipe type: Sauces
 
Ingredients
  • 225 grams guanciale, diced (pancetta will work as well)
  • 300 grams yellow onion, small dice (about 2 medium onions)
  • 30 grams garlic, minced
  • 22 grams black pepper
  • 35 grams sea salt
  • 3 grams red pepper flakes
  • 8 ounces dry white wine
  • 225 grams tomato paste (I like to use cold-processed and extra sweet)
  • 1 10-pound can crushed tomatoes (2.98 kilograms)
  • 16 ounces heavy cream*
Instructions
  1. Place large sauce pot over medium heat.
  2. Once pot is hot, add guanciale and turn heat to medium-low.
  3. Cook guanciale down until almost all fat is rendered.
  4. Add diced onions and sauté until they are translucent.
  5. Add garlic, salt, pepper and red pepper flakes; cook another minute.
  6. Pour in white wine and reduce by three-fourths.
  7. Once the wine is reduced, add tomato paste and tomatoes and let simmer for 20 minutes.
  8. Slowly add heavy cream and stir until combined. Taste to check seasonings and add more salt, as needed.
  9. * Note: If you want to use this on pasta and are looking for a more traditional Amatriciana, omit the heavy cream and finish the sauce with a healthy chunk of butter and freshly grated Pecorino.
Recipe by Pizza Today at https://pizzatoday.com/recipes/amatriciana-sauce/617080