All’Amatriciana Sauce Recipe

All’Amatriciana Sauce Recipe

How To Make All’Amatriciana Sauce

With spicy hints from red peppers, this classic Italian All’Amatriciana sauce combines tomato paste and pancetta for a rich tomato sauce with a kick.

Preparation: 5 minutes
Cooking: 36 minutes
Total: 41 minutes



  • ¼cupextra virgin olive oil
  • 3ozpancetta
  • ½tspred pepper,crushed
  • 3clovegarlic
  • 1tbsptomato paste
  • 1canpeeled whole Italian tomatoes,with their juices
  • 1pinchsugar
  • 2sprigbasil
  • salt and freshly ground pepper,to taste


  1. In a large saucepan, heat the oil. Saute the diced pancetta with garlic and crushed red pepper over moderate heat, stirring occasionally for about 5 minutes until golden.

  2. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices.

  3. Stir in the sugar and basil, season with salt and pepper, and bring to a boil. Simmer the sauce over low heat, stirring occasionally, for about 30 minutes until it thickens and is reduced to 3 cups.

  4. Season again with salt and pepper. Discard the basil sprigs and garlic.

  5. Use as desired and enjoy!


  • Calories: 298.02kcal
  • Fat: 29.47g
  • Saturated Fat: 6.29g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 18.11g
  • Polyunsaturated Fat: 3.81g
  • Carbohydrates: 4.94g
  • Fiber: 1.61g
  • Sugar: 2.69g
  • Protein: 4.58g
  • Cholesterol: 18.71mg
  • Sodium: 303.66mg
  • Calcium: 33.84mg
  • Potassium: 253.20mg
  • Iron: 0.87mg
  • Vitamin A: 24.27µg
  • Vitamin C: 10.98mg
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