Guanciale (or pancetta), onion, canned Italian tomatoes and Pecorino Romano—but no garlic—are the basic ingredients for Amatriciana sauce, a simple Italian favorite. Recipe below.
[su_dropcap style=”flat”]T[/su_dropcap]o me, garlic is deeply ingrained in Italian cuisine. So much so that every single time I make Lidia Bastianich’s Ziti with Sausage and Fennel, I’m surprised to remember that it has no garlic. Turns out Italians have a much more nuanced relationship with this fragrant Allium. Continue reading “Hold the garlic for traditional Amatriciana sauce”