All'Amatriciana Sauce

• 1/4 cup extra-virgin olive oil
• 3 ounces pancettasliced 1/4-inch thick, then cut into 1/4-inch dice
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, peeled
• 1 tablespoon tomato paste
• One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
• Pinch of sugar
• 2 basil sprigs
• Salt and freshly ground pepper

1. In a large saucepan, heat the oil.
2. Saute the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes.
3. Add the tomato paste and cook, stirring, for 1 minute.
4. Add the canned tomatoes with their juices.
5. Stir in the sugar and basil, season with salt and pepper and bring to a boil.
6. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes.
7. Season again with salt and pepper.
8. Discard the basil sprigs and garlic.

extravirgin olive oil, then, red pepper, garlic, tomato paste, tomatoes, sugar, basil, salt

Taken from www.foodandwine.com/recipes/allamatriciana-sauce (may not work)