The basic pasta sauce for Roman and Italian cuisines

There is a special sauce which is used in many dishes of the Italian as well as the Roman cuisine. Those are generally termed as the pasta sauce and they are used in the preparation of pasta. The sauce is known as best Amatriciana sauce. This is generally based on guanciale, pecorino cheese and the main ingredient is tomato. It originated from the town of Amatrice and hence it got its name. There are many varieties of this sauce. Normally onion is not used, but some roman cuisine has the recipes with onion. While making this sauce, the olive oil is used for frying because it gives a typical Italian flavour.

2 LB ITALIAN CORNER TOMATO BASIL SAUCE
                  2 LB ITALIAN CORNER TOMATO BASIL SAUCE
BONO ARRABBIATA SAUCE
      BONO ARRABBIATA SAUCE

At first, the Italians used to make these sauces from guancile and it was salt cured pork. It is considered equal to flat pancetta. The only difference is that it is not lean and is much richer. It has a more voluptuous feeling in it. You cannot use bacon as a substitute in this recipe because it contains sugar which is absent in guancile or pancetta. Moreover, it is also smoked.

Secondly, this sauce is derived from a really old sauce which is known as La Gricia. This sauce was earlier used by the shepherds in order to sauté the guancile gently and then adding the pasta, cheese and pepper in order to complete the dish. Thirdly, the people of Amatrice preferred to use spaghetti in their signature dishes. Bucatini is used by the Romans. This sauce is generally enjoyed by the nobles in earlier times but nowadays it is loved by all. Get in touch with  www.italianconnectionusa.com for enjoying such marvelous delicacies.

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