1 Tablespoon olive oil
1 ½ cups diced pancetta
1 cup diced onion
2 Tablespoons minced garlic
1 ½ teaspoons chili flakes
¾ cup tomato paste
¾ cup white wine
2 quarts diced San Marzano tomatoes with their liquid
1 pound dried spaghetti
salt to taste
Pecorino Romano, for garnish
Extra Virgin Olive Oil, for garnish
In a large pot, cook the pancetta in 1 tablespoon of olive oil until rendered and crispy. Strain off the fat, reserving 1 ½ tablespoons. Add the onions to the pot and cook over medium heat in the reserved fat. Add the garlic and cook for 1 minute, then add chili flakes and tomato paste.
Cook while stirring until the paste begins to stick to the bottom of the pot. Deglaze with white wine and cook until the sauce becomes a paste. Add the tomatoes with their liquid, cover and cook for ten minutes.
Uncover and add the pancetta. Simmer for ten more minutes. Season to taste with salt.
Toss with spaghetti cooked to your liking and serve in bowls garnished with Extra Virgin Olive Oil and Pecorino Romano. Enjoy!