This sauce takes a little bit of time, but it’s so simple that I’ve even thrown it together on a weeknight after work for dinner. The sauce is just 5 ingredients (not including salt) and tastes absolutely divine. It’s become my favorite red sauce.
Round up olive oil, 8 ounces guanciale*, (2) onions, red pepper flakes, salt, (2) 28 ounce cans crushed San Marzano tomatoes. You’ll also need 1lb. of whatever pasta you want to serve with the sauce and grated Parmigiano-Reggiano cheese for garnish.
*Note: Pancetta may be substituted if guanciale is unavailable.
Chop the guanciale into bit size pieces, about 1″ x 1/4″, coat a large saucepan with olive oil set on low heat, and toss in the guanciale. While this cooks dice your onions. Cook until fat has rendered and the strips get crispy. Pull out around 1/3 of the strips to use and garish. Next bring pan to medium heat and toss onions and 1/2 tsp. red pepper flakes into the oil with the remaining guanciale.
Cook until the onions are golden and tender, just like the photo below. Your kitchen should be smelling amazing.
Dump the tomatoes, bring to a boil, then reduce heat to a simmer. Keep sauce at a simmer for 45 minutes to an hour, stirring and tasting periodically, add salt as needed.
When your sauce is getting towards the end of it’s cook time, cook your pasta to al dente and drain. Now you can go two ways here, dump all the pasta in to all of the sauce, toss to coat and then let it cook all together for a minute or you can take out about half the sauce and the pasta and only add back enough sauce to barely coat the pasta.
I generally like a lot of sauce so I just threw all mine together.
Now just grab plates, sprinkle on some cheese and the reserved guanciale, then dig in!
Adapted from: Anne Burrell courtesy of Food Network
8 ounces guanciale (or pancetta)
Red pepper flakes
(2) 28 ounce cans crushed San Marzano tomatoes
1 lb. of pasta, bucatini is recommend
Parmigiano-Reggiano cheese, shredded for garnish
– Chop guanciale or pancetta into bite-sized pieces. Coat large saucepan with olive oil, set on low heat and add guanciale.
– Cook guanciale until fat is rendered and meat is crispy. While this is cooking dice the two onions. Once cooked through, set aside about a third of the cooked meat for garnish.
– Increase heat to medium and add diced onions and red pepper to the pan with the remaining guanicale.
– Cook until onions are tender and just turning golden.
– Add the crushed tomatoes, bring to a boil then reduce to simmer. Simmer for approximately an hour, stirring and tasting occasionally. Add salt if needed.
– In a large pot of water cook your pasta to al dente. Drain.
– Remove a few cups of the pasta sauce, then add the pasta to the remaining sauce in the pan. Add back sauce as needed for desired consistency. Cook together for a minute.
– Serve with reserved guanciale and Parmigiano-Reggiano