Recipe provided by: Jenny Arena-Galati of Fables and Focaccia blog.
1 35-ounce can San Marzano tomatoes*
Salt to taste
5 tablespoons extra virgin olive oil
onion finely diced,
1/3 cup diced guanciale or pancetta**
½ teaspoon crushed red pepper flakes
500 gram package of spaghetti or bucatini
1 cup of grated Pecorino Romano
* The tomatoes can either be roughly chopped or strained through a food mill for a smoother consistency
**Guanciale, the salt-cured pork jowl is similar to pancetta, but not as lean, and has a much richer taste however it may not be readily available everywhere and can be easily substituted with pancetta.
In a large pan, heat the olive oil over medium heat and add in the onions, sautéing until softened. Next add in the pancetta and cook for approximately 2 minutes. Add in the red pepper flakes, followed by the tomatoes and bring to a boil. Adjust the heat to a simmer, and season lightly with salt. The dish will be finished off with salty pecorino cheese so bear this in mind when checking the seasoning of your sauce. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes.
Meanwhile bring a large pot of water to a boil, salt the water and cook the pasta according to the package. Once the pasta is cooked, drain it, reserving about 1 cup of the cooking water to use if you find your sauce slightly thick. Toss the pasta with the sauce and then stir in the pecorino cheese and serve.