- 1 teaspoon extra-virgin olive oil
- 4 ounces pancetta or guanciale (<a href="http://buonitalia.com" target="_blank">buonitalia.com</a>), sliced 1/8 inch thick and cut into 1/4-inch-wide strips
- 1 small red onion, coarsely chopped
- 1/2 teaspoon crushed red-pepper flakes
- 1 can (28 ounces) peeled plum tomatoes with juice, coarsely chopped
- 1/2 teaspoon coarse salt
- Heat oil in a heavy medium pot over medium heat. Cook pancetta, stirring often, until golden and fat has rendered, about 8 minutes. Add onion and red-pepper flakes, and cook, stirring occasionally, until tender, 10 to 12 minutes.
- Stir in chopped tomatoes with juice, and add salt. Simmer gently, stirring occasionally, until sauce is thick, about 25 minutes.
SERVING IDEA: Toss with pasta, such as spaghetti, bucatini, cavatelli, macaroni, orecchiette, or penne, and garnish with finely grated Pecorino Romano cheese.
MAKE AHEAD: Sauce can be frozen for up to 1 month.