Mario Batali Tomato Sauce

Mario Batali Tomato Sauce

1/4 cup extra virgin olive oil
12 ounces thinly sliced guanciale, pancetta, or good bacon
1 red onion, cut lengthwise in half and then into 1/4" thick half moons
3 cloves garlic, sliced
1 1/2 tsp. hot red pepper flakes
2 cups Mario’s basic tomato sauce (recipe follows)
1 lb. Barilla bucatini pasta
Freshly grated Pecorino Romano

Bring 6 quarts of water to boil in a large pot and add 2 tsp. salt.

In a medium saute pan, combine the olive oil, guanciale, onion, garlic, and
red pepper flakes. Set over low heat until the onion is softened and the
guanciale has rendered much of its fat, about 12 minutes.

Drain all but 1/4 cup of the fat out of the pan. Add tomato sauce, turn up
heat and bring to a boil. Then lower heat to a simmer, and allow to bubble
for 6-7 minutes.

Cook pasta in boiling water for a minute less than directions specify, until
still very firm. Drain. Add pasta to the simmering sauce, toss for a minute
to coat.

Serves four.

Top with Pecorino.