Barilla Amatriciana Pasta Sauce with Pancetta
Barilla’s Amatriciana, rich Italian sauce, is made with a mouth-watering combination of slow-cooked Pancetta (a traditional Italian cured pork belly), Italian tomatoes, onions and chilli. A thick, slow-cooked pasta sauce with a deliciously rich and full-bodied flavour, simply heat and serve with your favourite pasta, or use as a base for other dishes.
Total Reviews (95)
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Most helpful comments
Lisa –
Great flavour and texture
Jessica –
Nice but flavour was a little smokey
Hannah –
Convenient sauce and one of the best jarred sauces I have tasted.
Janet –
Nice to see chunks of ingredients, but ultimately still tastes of a jarred sauce so I wouldn’t eat it without adding some extra ingredients
Caroline T –
This was very tasty and convenient
Sandra –
Good quality sauce
Convenient
Nicole Scullin –
I really liked this.
Sally –
Quick and easy to use. Pancetta gave it a different taste to the normal pasta sauces that we use.
Kim –
Lovely sauce straight out of the jar.
I added some frozen spinach and had it with packet gnocchi.
The pieces of pancetta were tasty.
Think it would be nice to add cream to it for a creamy tomato sauce
Aliza –
Tastes great and was easy to make
valentina –
loved it
Susan –
WE had this with the Spaghetti No5, it was delicious, could taste the Pancetta which gave this a nice flavour, would definately buy this and have again. The family love it
Tracey D –
Nice and easy to make.
Had a strong pancetta taste.
Tracey –
Nice and easy to make.
Had a strong pancetta taste.
Maria –
This was a pretty great sauce – my partner loved it and said he preferred it over other tomato based pre-made sauces we’ve had. I tend to agree as the smoky flavour really comes through (which we tend to love). We added a bit of extra pancetta to it just because we have a bias for meaty, hearty meals in winter. Only thing is the sweetness reminds me a little of pre-made/canned pastas and frozen pizza pockets I had growing up which threw me off a little bit and made it feel a little processed (although I wonder if this is just the style of the sauce itself)