Arteflame Amatriciana Sauce Recipe

Introduction

Amatriciana is a bold, savory Italian sauce that blends pancetta, tomatoes, and Pecorino Romano cheese. Cooking it on the Arteflame grill adds a smoky depth, taking this classic recipe to the next level. Perfect for pairing with pasta or as a sauce for grilled dishes.

Ingredients

• 12 oz guanciale or pancetta (cut into small cubes)
• 1 small onion (finely chopped, optional for added sweetness)
• 2 cloves garlic (minced)
• 1/4 cup dry white wine
• 1 can (14 oz) peeled San Marzano tomatoes (or 1 lb fresh ripe tomatoes)
• 1/2 tsp red chili flakes (optional, for spice)
• 1/2 cup freshly grated Pecorino Romano cheese
• 2 tbsp olive oil
• Salt and freshly ground black pepper (to taste)
• 12 oz cooked pasta (bucatini or spaghetti)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Light your Arteflame grill using vegetable oil-soaked napkins under stacked firewood and allow it to heat for about 20 minutes.
2. Place a cast-iron skillet on the flat cooktop near the center for moderate heat.

Step 2: Cook the Guanciale

1. Heat the olive oil in the skillet. Add the guanciale or pancetta and cook until crispy and golden, stirring occasionally.
2. Use a slotted spoon to remove the guanciale and set it aside, leaving the rendered fat in the skillet.

Step 3: Sauté Aromatics

1. Add the onion (if using) and garlic to the rendered fat and sauté until softened and fragrant, about 2-3 minutes.
2. Pour in the white wine to deglaze the skillet, scraping up any browned bits, and let it simmer until reduced by half.

Step 4: Add Tomatoes and Simmer

1. Crush the canned tomatoes by hand or with a spoon and add them to the skillet. If using fresh tomatoes, grill them first until charred, peel off the skins, and then crush them.
2. Stir in the red chili flakes (if desired) and season with salt and pepper.
3. Let the sauce simmer gently for 10-15 minutes, stirring occasionally, until thickened and rich in flavor.

Step 5: Combine and Finish

1. Stir the cooked guanciale back into the sauce and let it simmer for another minute.
2. Add the cooked pasta to the skillet and toss to coat it evenly in the sauce.
3. Remove from heat and sprinkle with freshly grated Pecorino Romano cheese. Toss again to combine.

Step 6: Serve

1. Transfer the Amatriciana pasta to serving plates and garnish with extra Pecorino Romano and a crack of black pepper.
2. Serve immediately and enjoy!

Tips

• Use Quality Ingredients: Guanciale and Pecorino Romano are traditional and provide authentic flavor.
• Tomatoes Matter: San Marzano tomatoes are ideal for their sweetness and low acidity.
• Consistency: Adjust the sauce thickness by simmering longer or adding a splash of pasta water.

Variations

1. Vegetarian Amatriciana: Replace guanciale with grilled mushrooms for a meat-free option.
2. Spicy Amatriciana: Add more red chili flakes for an extra kick.
3. Herb-Infused Amatriciana: Stir in fresh basil or parsley for a touch of brightness.
4. Garlic-Lover’s Amatriciana: Increase the amount of garlic for a bold, aromatic sauce.
5. Smoky Amatriciana: Grill the guanciale and tomatoes directly over the flame for a more pronounced smoky flavor.

Pairings

• Salad: Serve with a simple arugula or Caprese salad.
• Wine: Pair with a medium-bodied red like Chianti or Montepulciano.
• Bread: Complement with crusty grilled bread to mop up the sauce.

Conclusion

Amatriciana sauce made on the Arteflame grill elevates this Italian classic with a smoky depth that enhances its savory and rich flavors. Perfect for pasta or as a versatile sauce for grilled dishes, it’s a surefire crowd-pleaser.