Sugo all’ Amatriciana, or amatriciana sauce, is traditionally made with guanciale (cured pork cheek), tomato and Pecorino cheese, and is one the most well-known pasta sauces in Roman and Italian cuisine.
Using small, fresh zucchinis straight from the garden, and sun ripened vine tomatoes, this is such a great dish for summer when it is too hot to spend a lot of time in the kitchen, as it can be made in under 15 minutes!
- 500g box Bucatini size n.9 pasta
- 3 vine ripened fresh tomatoes (or 400g canned)
- 150g guanciale (or speck or bacon)
- 1 small onion
- 1 red fresh long chilli (optional)
- 4 small zucchini (or about 350g total)
- 6 tbsp. extra virgin olive oil
- 30g pecorino cheese
- Freshly ground black pepper, salt
- Fresh parsley to garnish
- Put a large pot of salted water on to boil.
- Cut zucchini into very thin rounds or cut into small dice.
- Finely chop onion and chilli.
- Cut guanciale into ½ cm cubes.
- Cut tomatoes into small cubes.
- Once water is boiling add pasta and cook for 8 mins, or until ‘al dente’.
- While pasta is cooking, add olive oil to a large pan and fry the guanciale until the fat renders out a little and starts to become crisp, then add onion and chilli and fry for 2-3 mins.
- Add the zucchini and sauté for 2-3 mins.
- Add tomatoes and sauté on gentle heat until just warmed through.
- Season with salt and pepper to taste.
- Add the pasta into the ‘sauce’, along with ½ – 1 cup of the pasta water, and gently mix and sauté for 1-2 minute until everything is nicely combined.
- Serve immediately and garnish with grated pecorino, chopped parsley, and an extra glug of olive oil if desired.
- This really can be made in under 15 minutes if you do all your chopping while the water comes to the boil, and then sautéing your sauce while it takes the 8 minutes for your pasta to cook!
- You can of course swap the bucatini for any pasta you have on hand.
- Try swapping the zucchini for other vegies like broccoli, Brussels sprouts, French beans and baby peas, asparagus, or very young aubergine etc.
- Don’t overcook your pasta in the salted water as it will continue cooking in the sauce at the end for a minute or so, which will help it absorb the flavours of your sauce.