A classic of Roman cuisine, although its origin dates back to the small town of Amatrice, in central Italy (on the border of Lazio and Abruzzo), where many inhabitants later moved to the capital. Very popular throughout Italy, including in Sicily, this sauce, made with tomato pulp and onions, is slowly simmered with minced pork meat, either guanciale (pork cheek, used to prepare carbonara in the traditional way) or pancetta (pork belly), depending on the recipes and regions. Good pairings Amatriciana sauce traditionally accompanies bucatini (long, hollow pasta, also originating from the Lazio region), but if unavailable, spaghetti will do just fine. Tips Heat the sauce in a high-sided pan with 2 tablespoons of extra virgin olive oil, add the drained pasta, stir for a minute, and it's ready!