Bucatini is the classic pasta cut for this spicy dish, but rigatoni or another sturdy pasta works well, too. Guanciale adds wonderful flavor and authenticity.

Ingredients

• 8 ounces Guanciale, cut into 1/2-inch or smaller cubes
• 1 medium onion, chopped coarsely
• 1 tablespoon Frantoia Extra Virgin Olive Oil
• 1 can (28 ounces) LaValle San Marzano Tomatoes DOP
• 1/2 to 1 teaspoon red chili pepper flakes
• Salt, pepper to tast
• 1 pound Setaro Rigatoni, or Setaro Bucatini
• 1/2 cup Pecorino Gran Cru

 Place the oil in a deep-sided saute pan. Add guanciale and cook over medium-low heat for 15 minutes until the meat is crisp. Remove with a slotted spoon to a plate. Add the chopped onions and saute for 5 minutes. Crush the tomatoes by hand or put them through a food mill. Add to the onions; add the red pepper flakes to taste, along with salt and black pepper. Cook for 20 minutes at a simmer, stirring several times. Meanwhile, fill a large pot with cold water, add 1 1/2 tablespoons sea salt, and bring to a boil. When water is boiling, add the pasta, and stir gently. Allow to boil, 10-12 minutes for Rigatoni, or 9-11 minutes for Bucatini. Drain pasta. Add the reserved guanciale to the tomato sauce. Pour sauce over pasta in a large bowl, sprinkle with Pecorino and toss. Serve immediately.