Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp olive oil
  • 8 oz. guanciale or pancetta (thinly sliced)
  • 1 medium yellow onion (diced)
  • 1 tsp minced garlic
  • ½ tsp crushed red pepper flakes
  • ½ tsp black pepper
  • 28 oz. can peeled tomatoes (preferably San Marzano tomatoes)
  • ½ tsp sugar
  • 16 oz. spaghetti
  • ¼ cup grated Parmesan or Pecorino cheese (plus more for garnishing)
  • Chopped fresh Italian parsley

Instruction

  • Using a large, deep skillet, add olive oil and place over medium-low heat. Once hot, add guanciale, onion, garlic, red pepper flakes and black pepper. Sauté, stirring occasionally, for 12-13 minutes, or until onions have softened.
  • Pour tomatoes (with juiceinto a large ziptop plastic bag. Seal bag and crush tomatoes with hand. (Note: the ziptop bag is not required, but it keeps tomato juice from going everywhere!)
  • Transfer tomatoes into skillet and add sugar; stir until well combined. Simmer for 15-20 minutes, or until sauce has thickened.
  • Meanwhile, cook pasta in salted water for 2 minutes less than package instructions. Drain pasta, but reserve 1 cup of cooking liquid.
  • Transfer pasta into skillet and stir until well combined. Add ½ cup of reserved pasta water; cook for 2-3 minutes, or until pasta is fully cooked. (Note: If necessary, add more pasta water.)
  • Add Parmesan cheese and stir until well combined.
  • Divide pasta into bowls. Top with additional Parmesan cheese and chopped Italian parsley.