Sugo all'Amatriciana - Its History and Recipe
Few sauces embody the rustic heart of Italian cooking quite like Sugo all'Amatriciana. This isn't just a tomato sauce; it's a story of shepherds, mountains, and the simple, yet profound, flavour of a small town.
The sauce originates from Amatrice, a small town nestled in the mountains of Lazio. Its ancestor is a dish known as Sugo alla Gricia, a simple sauce made by shepherds with just three ingredients: guanciale (cured pork cheek), Pecorino cheese, and black pepper. When tomatoes were introduced to Italy from the Americas, the locals of Amatrice incorporated them into the Gricia, creating the vibrant red sauce we know and love today.
Sugo all'Amatriciana became popular in Rome when people from Amatrice began to migrate to the capital in the late 19th and early 20th centuries, bringing their cherished recipes with them. From there, its fame spread across the world, thanks to its perfect balance of smoky, salty guanciale, the sharp tang of Pecorino, and the sweetness of ripe tomatoes. It's a testament to the power of simple, high-quality ingredients.
The Perfect Pairing: What Pasta to Use
While you can technically serve Sugo all'Amatriciana with any pasta, a few shapes are traditionally and gastronomically the best. The most classic choice is Bucatini, a thick spaghetti with a hollow centre. This unique shape allows the sauce to fill the tube, creating an incredible burst of flavour with every bite. The sauce is also excellent with a sturdy, long pasta like spaghetti or a short, tubular one like rigatoni, which can hold the chunky pieces of guanciale.
Authentic Sugo all'Amatriciana Recipe
Recreating this classic sauce at home is a rewarding experience. Here's a simple recipe to bring the flavours of Amatrice to your kitchen.
Ingredients:
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150g Guanciale, cut into small cubes or strips
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400g canned San Marzano tomatoes, crushed by hand
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1 dry red chilli pepper, finely chopped (optional)
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1/2 cup dry white wine
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1 tbsp extra virgin olive oil
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Pecorino Romano cheese, for grating
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Black pepper
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Salt, to taste
Instructions:
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Place a large frying pan over medium-low heat. Add the guanciale and cook gently until the fat has rendered and the pork is crispy. Do not add any oil at this stage, as the guanciale will release its own fat.
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Remove the crispy guanciale with a slotted spoon and set it aside. Leave the rendered fat in the pan.
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Add the white wine to the pan to deglaze, scraping up any delicious bits from the bottom. Let it sizzle for a minute to cook off the alcohol.
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Add the crushed tomatoes and the chopped red chilli to the pan. Bring the sauce to a gentle simmer and cook for about 10-15 minutes, allowing the flavours to meld.
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While the sauce simmers, cook your pasta in a large pot of salted boiling water according to the packet instructions.
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Add the cooked pasta directly to the pan with the simmering sauce. Stir well to coat every strand. Add a splash of the pasta cooking water if needed to loosen the sauce.
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Add most of the crispy guanciale back into the pan, along with a generous amount of freshly grated Pecorino Romano and a pinch of black pepper. Toss everything together.
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Serve immediately, garnishing each plate with the remaining crispy guanciale and a final grating of Pecorino Romano cheese.
The Convenient Choice: Carluccio's Sugo all'Amatriciana
While making Sugo all'Amatriciana from scratch is a joy, we know that life doesn't always allow for the time. That's why we’ve bottled the true flavour of Amatrice for you.
Carluccio’s Sugo all'Amatriciana is made with the same commitment to quality ingredients, including authentic guanciale, Pecorino cheese, and rich, flavourful tomatoes. It's a rich, smoky, and savoury sauce that is ready in minutes. Simply heat it gently in a pan, toss it with your favourite pasta (we recommend bucatini!), and top with a little extra Pecorino. It's the perfect way to bring the heart of Italian cuisine to your table, with all the authenticity and none of the fuss.