This classic Italian tomato sauce is surprisingly easy to make yet full of flavor. Serve with Parmesan or Pecorino cheese.

Serves 4 


Olive oil
½ cup of pancetta, diced
½ large onion, thinly sliced
20 oz tomatoes peeled and diced  

1 fresh small chili pepper, seeded and diced (optional)
12 oz spaghetti or bucatini
Salt and pepper

Lightly drizzle olive oil in a large sauce pan. Add pancetta and cook over low to medium heat for about 5 minutes or until lightly browned. Add the onions and cook for about 5 minutes or until golden brown, stirring occasionally. Add the tomatoes and chili pepper and stir to combine. Cook for about 40 minutes over a low heat. 

Cook the pasta in a large pot of salted, boiling water until al dente. 

Drain the pasta and toss with the tomato sauce directly in the pan.