Spaghettoni With Tomatoes & Pancetta

Sastojci

Kosher salt and freshly ground black pepper

Good olive oil

6 ounces (¼-inch) diced pancetta

1½ cups chopped yellow onion (1 large)

2 teaspoons minced garlic (2 cloves) - I use 5 cloves

½ teaspoon crushed red pepper flakes

½ cup dry red wine, such as Chianti

1 (14.5-ounce) can crushed San Marzano tomatoes

1½ teaspoons sugar

1 pound dried spaghettoni or bucatini (see note)

1 cup freshly grated Italian Pecorino cheese, divided (4 ounces)

¼ cup julienned fresh basil leaves, plus extra for serving

Note: Spaghettoni is a thicker pasta than spaghetti, but you can also use regular spaghetti.

Upute

Fill a large pot with water. Add 2 tablespoons of salt and bring to a boil.

Meanwhile, heat 3 tablespoons olive oil in a medium (10-inch) pot or Dutch oven, over medium-low heat. Add the pancetta and sauté 5 to 7 minutes, until browned. Remove to a bowl with a slotted spoon and set aside.

Add the onion and sauté for 10 minutes, until starting to brown. Add the reserved pancetta, garlic, and red pepper flakes and cook for one minute.

Add the wine and simmer for 3 to 5 minutes, until the liquid has almost entirely evaporated.

Add the tomatoes and sugar, bring to boil, lower the heat, and simmer uncovered for 10 minutes, stirring occasionally. Add 1 teaspoon salt and ½ teaspoon black pepper and taste for seasonings.

Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than it says on the package. (Ina calls for al dente!) With tongs, transfer the pasta to the pot with the sauce, bringing some of the pasta water with it. Cook over low heat for 2 minutes, stirring with the tongs and adding more pasta water as needed to make a loose sauce.

Off the heat, stir in ½ cup of the Pecorino and the ¼ cup basil and toss with tongs. Taste for seasonings.

Transfer to pasta bowls, sprinkle with the remaining ½ cup of Pecorino and more basil, and serve hot.