Pasta All'Amatriciana

• 2 - 28 oz cans whole peeled tomatoes
• 1 medium onion, finely chopped
• 4 OZ guanciale, finely chopped
• 4 oz pancetta finely chopped
• 1/4 cup olive oil
• 1 t crushed red pepper
• 1/4 cup tomato paste
• 1 c dry white wine
• sugar, salt, pepper
• 1 pound penne or other tube pasta
• Finely grated Percorino romano or Parmesean

1. Puree tomatoes with juices in a blender and set aside Cook onion guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a arge heavy pot over medium high heat, stirring occasionally , until water is evaporated and fat begins to render, 8-10 minutes.
2. Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half. 5-8 minutes.
3. Add reserved tomato puree and bring to a boil. Cover pan partially with a lid, reduce heat and simmer until meat is tender and flavors are melded, 40-45 minutes. Add sugar, salt and pepper to taste.
4. When sauce is almost done, cook pasta in a large pot of water, stirring occassionally, until al dente. Drain pasta.
5. Add pasta to sauce and toss, toss, toss to coat. Add some cheese and toss some more. Add additional cheese on top when serving.

tomatoes, onion, olive oil, red pepper, tomato paste, white wine, sugar, penne, percorino

Taken from www.epicurious.com/recipes/member/views/pasta-allamatriciana-52384831 (may not work)