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Matriciana sauce (also known as amatriciana sauce) is a traditional Italian pasta sauce that originates from the town of Amatrice in the Lazio region of central Italy. It is a tomato-based sauce made with guanciale (cured pork jowl), onions, and garlic, seasoned with red chili flakes, and finished with grated pecorino cheese.
The sauce is usually made by first sautéing thinly sliced guanciale until crispy and then adding diced onions and garlic to the pan. After the onions are softened, crushed tomatoes and red chili flakes are added to the mixture, and the sauce is left to simmer until it thickens. The final step is to stir in the grated pecorino cheese just before serving.
Matriciana sauce is typically served over pasta, such as spaghetti or bucatini, and is a classic dish in Roman cuisine. It has a rich and savory flavor with a spicy kick from the red chili flakes, and the saltiness of the pecorino cheese complements the pork and tomato flavors in the sauce.