3

Tbs

extra-virgin olive oil

4

oz

Boccalone guanciale, sliced, cut into 1”x1/4” strips

1

cup

julienne red onion

1

garlic clove, peeled

1

1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper

2

Tbs

red wine

3

cups

crushed San Marzano tomatoes

12

oz

bucatini

3/4

cup

freshly grated Pecorino Romano cheese

3

Tbs

extra-virgin olive oil

4

oz

Boccalone guanciale, sliced, cut into 1”x1/4” strips

1

cup

julienne red onion

1

garlic clove, peeled

1

1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper

2

Tbs

red wine

3

cups

crushed San Marzano tomatoes

12

oz

bucatini

3/4

cup

freshly grated Pecorino Romano cheese

1

Bring a large pot of water to boil.

2

Heat oil in a large heavy skillet over medium-low heat. Add the guanciale and sauté until it starts to brown. Add onion and sauté until onion is translucent and the fat has rendered from guanciale, about 10 minutes. Add the garlic and peperoncino and sauté until peperoncino darkens, about 2 minutes. Deglaze the pan with the red wine and cook for one minute. Add the tomatoes and simmer for 6 minutes, until the liquid cooks off and the sauce darkens to a deep rich red. Season sauce with salt and pepper to taste.

3

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup of cooking liquid. Return the pasta to same pot.

4

Add tomato sauce and cheese to the pasta and toss, adding some of reserved pasta cooking liquid if it seems dry. Season to taste with salt and pepper. Transfer pasta to bowl and serve.