Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
- 1 Tablespoon unsalted butter
- 2 Tablespoons extra-virgin olive oil
- 1 small onion thinly sliced
- ¼ pound guanciale or pancetta, small dice
- ½ teaspoon crushed red pepper flakes
- 2 28 ounce cans crushed tomatoes
- 1 teaspoon salt, plus more to taste, if necessary
- In a sauce pot over medium heat, melt the butter into the olive oil.
- Add in the onion slices and sauté them until they are tender and pale golden, but not browned.
- Add in the guanciale (or pancetta) and cook it until pale golden, stirring frequently.
- Add in the crushed red pepper flakes and stir the mixture to incorporate them evenly.
- Add in the tomatoes and the salt and stir well to combine.
- Reduce the heat to medium-low and cover the pot partially with the lid. Bring the sauce to a gentle simmer, stirring often to keep the sauce from scorching.
- Cook the sauce, stirring occasionally, for 45 minutes to 1 hour.
- Towards the end of cooking, taste the sauce and adjust for salt if necessary.
- Amatriciana pasta sauce freezes well, so you can make a large batch and divide it into freezer-safe containers to enjoy later.
- Storage: Cool the sauce to room temperature before transferring to freezer-safe containers. Freeze for up to 3 months.