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All'Amatriciana, a spicy Italian pasta sauce, is traditionally made with guanciale, salt-cured pork jowl. Pancetta is much easier to find and is a fantastic substitute, while thinly sliced yellow squash is a wonderful gluten-free alternative to semolina noodles. Slideshow:  More Gluten-Free Recipes 

November 2013


Credit: © Emily Farris

Recipe Summary

20 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, sauté the diced pancetta over moderate heat, stirring occasionally, until browned and the fat rendered, about 5 minutes. Add the onion, garlic and red pepper and sauté for 5 more minutes, until onions are soft and beginning to brown. Add the canned tomatoes with their juices, stir, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 40 minutes. Season with salt and pepper and keep warm.

  • In a large skillet, heat the oil over moderate heat. Add the squash and sauté for 2 minutes. Season with salt and pepper. Add 2 cups of the Amatriciana sauce, toss, and serve.

Make Ahead

The Amatriciana sauce can be made up to two days ahead and refrigerated. Reheat the sauce before serving.