The Amatriciana sauce is a variant of the basic tomato sauce where you will add diced bacon. In a large pot cook onion, celery and carrot in olive oil (best if extravergine) for 5 minutes until onion starts to brown (not tu burn!): this is what the Italian call "soffritto". After that add 1 can of pureed tomatoes and 1 bouillon cube (stock cube), half little spoon of sugar and 150 gr of diced bacon. If you want (and if you like) you can add 2 cloves garlic, minced: cook covered for at least 20 minuted, until the sauce thickens
How to use
- You can use this recipe for all kind of pasta, long and short.
- If you prefer for a more light recipe you can add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels. After that add to the tomato sauce. Pay attention not to burn the bacon.
Tips and Tricks
- If you see that as you are cooking the onion it tends to burn you can add a teaspoon of water
- As you need 20 minutes to cook the sauce remember to start cooking first the sauce and than the pasta (pasta generally cooked in 10 minutes)