half pound rigatoni
3/4 cup diced pancetta
3/4 cup diced onion
large can san marzanos
half cup dry white wine
crushed red pepper flakes
Really nice pancetta. I asked for the leanest piece possible.
Sautee the pancetta in just a little bit of olive oil until it is nicely golden brown.
Add onions and sage and continue to sautee until the onions are getting translucent.
Deglaze with the white wine and turn up the heat.
Reduce until the white wine is all gone.
Add the tomatoes and red pepper flakes. I usually add the red pepper flakes during the sauteeing part, but I forgot this time. Simmer on medium/low with the lid off for about a half hour, salting to taste.
Sauce is done!
Boil the pasta in salted water. When it is very molto al dente, add about 3/4 cup of pasta water to the sauce, turn the heat up, throw in the drained pasta, and finish for a minute or so.