Sugo all'amatriciana or sugo alla matriciana is an Italian pasta sauce prepared with guanciale (or pancetta) and tomatoes. The issue whether this sauce will be named "Amatriciana" after Amatrice where it was invented is a matter...
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Sugo all'amatriciana or sugo alla matriciana is an Italian pasta sauce prepared with guanciale (or pancetta) and tomatoes. The issue whether this sauce will be named "Amatriciana" after Amatrice where it was invented is a matter of dispute. Romans prefer to call it "Matriciana". It is thought to be derived from a dish named pasta alla gracia, made with pasta and gracia (prepared with guanciale and pieces of sausages sautéed with olive oil and seasoned with crushed red pepper) and served mixed with Pecorino Romano cheese. It is popular in all Central Italy but also identified with Rome. It was Amatrice where tomato was added to gracia and the sauce was formed. There are many varieties of sugo all'amatriciana. In Amatrice, it is prepared without onions. On the other hand, one may prefer to add garlic. However, everyone agrees that cream should be avoided. Although people of Amatrice are proud to be inventors of spaghetti all'amatriciana, the preferred type of pasta for this sauce is usually bucatini. It is mixed in a serving bowl with bucatini and then Pecorino Romano will be added and tossed thoroughly.
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