The matriciana or Amatriciana is a sauce for pasta that took its name from Amatrice, a town in the province of Rieti, in the Abruzzo region until 1927. The main ingredients are bacon, pecorino cheese and tomato.
Ingredients for 4 people:
gr. 100 of bacon cut into small pieces,
olive oil,
sliced onion end,
hot pepper,
gr. 300 of peeled tomatoes,
grated pecorino cheese,
salt.
Preparation
In a pan, saute the red pepper and the bacon in 1 tablespoon of olive oil and continue until the pillow has lost its fat. Combine the onion, let it brown, then pour the drained tomatoes, add salt and cook the sauce. In the meantime, boil the pasta, preferably spaghetti or bucatini pasta in boiling salted water, until al dente, drain and dress with the sauce after removing the chili. Sprinkle the dough with the grated cheese and serve.
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