Amatriciana Sauce

Amatriciana Pasta Sauce

  • Author: Flavia Scalzitti


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


  1. In a sauce pot over medium heat, melt the butter into the olive oil.
  2. Add in the onion slices and sauté them until they are tender and pale golden, but not browned.
  3. Add in the guanciale (or pancetta) and cook it until pale golden, stirring frequently.
  4. Add in the crushed red pepper flakes and stir the mixture to incorporate them evenly.
  5. Add in the tomatoes and the salt and stir well to combine.
  6. 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.
  7. Cook the sauce, stirring occasionally, for 45 minutes to 1 hour.
  8. 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.