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
- Light your Arteflame grill using vegetable oil-soaked napkins under stacked firewood and allow it to heat for about 20 minutes.
- Place a cast-iron skillet on the flat cooktop near the center for moderate heat.
Step 2: Cook the Guanciale
- Heat the olive oil in the skillet. Add the guanciale or pancetta and cook until crispy and golden, stirring occasionally.
- Use a slotted spoon to remove the guanciale and set it aside, leaving the rendered fat in the skillet.
Step 3: Sauté Aromatics
- Add the onion (if using) and garlic to the rendered fat and sauté until softened and fragrant, about 2-3 minutes.
- 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
- 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.
- Stir in the red chili flakes (if desired) and season with salt and pepper.
- Let the sauce simmer gently for 10-15 minutes, stirring occasionally, until thickened and rich in flavor.
Step 5: Combine and Finish
- Stir the cooked guanciale back into the sauce and let it simmer for another minute.
- Add the cooked pasta to the skillet and toss to coat it evenly in the sauce.
- Remove from heat and sprinkle with freshly grated Pecorino Romano cheese. Toss again to combine.
Step 6: Serve
- Transfer the Amatriciana pasta to serving plates and garnish with extra Pecorino Romano and a crack of black pepper.
- 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
- Vegetarian Amatriciana: Replace guanciale with grilled mushrooms for a meat-free option.
- Spicy Amatriciana: Add more red chili flakes for an extra kick.
- Herb-Infused Amatriciana: Stir in fresh basil or parsley for a touch of brightness.
- Garlic-Lover’s Amatriciana: Increase the amount of garlic for a bold, aromatic sauce.
- 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.
