Sauce of the Month: Amatriciana

Amatriciana is a simple, delicious sauce you can make while the water for your pasta is boiling! For centuries it was prepared with guanciale (dried cured pigs cheek) & grated local pecornio (sheep’s milk cheese) and was known as Gricia (from the village of Grisciano in central Italy). While tomato-less Gricia is still prepared in some parts, it is the tomato-enriched Amatriciana that has become a “classic” sauce all over Italy.