Ingredients
1 teaspoon extra-virgin olive oil
4 ounces pancetta or guanciale 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
Preparation
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.
