This is a great Italian dish. I lived in Italy for 3 years and I miss their wonderful food. When I saw this recipe, I just had to try it.
***I added extra garlic and red pepper flakes.
8 oz Guanciale or pancetta
1 tsp Garlic
1 Italian parsley, fresh
1 28 oz. can Tomatoes
1 Yellow onion, medium
16 oz Spaghetti or any other type of pasta
1/2 tsp Black pepper
1/2 tsp Red pepper flakes
1/2 tsp Sugar
1 tbsp Olive oil
1/4 cup Parmesan or pecorino cheese, grated
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 juice into 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.
If you make this dish, let me know your thoughts!
Thank you to SpicedBlog.com for this recipe.