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Le Chaudron recipe
Sauce Amatriciana
Amatriciana tomato and guanciale sauce
⏱ 30 minServes 4Easy285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)diced guanciale
1 kg (2.2 lb)peeled Roma tomatoes
5 clovesgarlic, crushed
2fresh red chilies, chopped
100 ml (½ cup)dry Italian white wine
100 g (3½ oz)grated pecorino romano
3 tbspextra-virgin olive oil
- 300 g (11 oz) diced guanciale
- 1 kg (2.2 lb) peeled Roma tomatoes
- 5 cloves garlic, crushed
- 2 fresh red chilies, chopped
- 100 ml (½ cup) dry Italian white wine
- 100 g (3½ oz) grated pecorino romano
- 3 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the guanciale into even 5 mm (¼ in) cubes.
- Cook the guanciale in the olive oil in a sauté pan for 8 minutes until golden and crisp.
- Add the crushed garlic and chopped red chilies and stir for 1 minute without browning.
- Pour in the white wine and reduce by half over high heat.
- Stir in the peeled, chopped Roma tomatoes.
- Season and simmer gently for 20 minutes, stirring regularly.
- Off the heat, sprinkle generously with grated Pecorino Romano.
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