Amatriciana Sauce Barilla – Classic Recipe

An amatriciana ready for your pasta, even on a weeknight

You get home late and you want something other than an all-purpose tomato sauce. This amatriciana arrives thick and well seasoned: a few minutes in the pan, drained rigatoni, and dinner has character.

What you will taste

• Texture: thick, with tender pieces.
• Aromas: tomato and a smoky note.
• Taste: tangy tomato first, then a peppery warmth that builds gently.

How to use it

• Warm it for a few minutes in a hot pan, then mix with rigatoni or bucatini.
• Finish with grated pecorino romano and a turn of black pepper.
• Add a pinch of dried chili if you like it spicier.

Where it comes from

Amatriciana takes its name from Amatrice, a small town in the mountains of Lazio; the traditional recipe brings together guanciale, tomato and pecorino. Barilla was born in 1877 in Parma, in Emilia-Romagna, when Pietro Barilla opened a small bread and pasta shop there. The company still belongs to the Barilla family.