Ingredients:

3 Tablespoons olive oil
4 Ounces guanciale or unsmoked bacon, cut into 1X1/4 stripes divided.
1 Garlic clove minced.
1 1-inch dried peperoncino or 1/1 teaspoon crushed red pepper.
1 Cup finely chopped onion.
2 Tablespoon balsamic vinegar.
1 Pound cherry tomatoes, shopped (about 3 cups)
12 Ounces bucatine or spaghetti
3/4 Cup freshly grated Pecorino romano cheese or Parmesan cheese (about 21/2 ounces).

Directions:

Heat one teaspoon of oil over medium heat and add half the guanciale. Cook until crisp, remove to paper towel to drain.

Add 2 tablespoons of oil over medium low heat and add the garlic and peperoncino. Cook until aromatic. Add onion and remaining guanciale. Cook until the onion is translucent and fat is rendered from the meat. Stir in vinegar and let it reduce some. Add tomatoes and let simmer until done.

Serve with the pasta. 4 to 6 servings with these amounts.

Recipe from Bon Appetit, May 2005

Notes:

This sauce is easy, fast, and tasty. I recommend it with the following alterations.

I have used this sauce recipe several times now, and I have to admit I have never used the fancy Italian ingredients. I am not even sure what bucatini is, but angel hair pasta works very nicely. No guanciale and no peperoncino, just bacon and crushed red peper.

The other changes I make now are first not to divide the bacon. Cook however much you use all at first to the desired doneness and set it aside. Then do the garlic and crushed red pepper, add the onion and let it become translucent. Follow with the vinegar. Be careful not to add too much or the sauce will be tart. At this point, you might substitute wine. I have not this yet, but I intend to the next time I cook this. Now you can use more liquid and let the liquid reduce without worrying about tartness. Once the mixture looks ready, add the tomatoes. When it is hot, you can lower the flame and let it simmer until everything is done. A few minutes before removing the sauce, add the bacon again to heat it.

[I have since done the recipe with wine replacing the balsamic vinegar. I think it has a much richer taste. I recommend it. Use the same amount, 2 Tblsp.]

This is an all purpose sauce recipe. I have some broken grain jasmine rice that I bought by mistake. In place of using the rice for stir fry recipes (for which I use the unbroken rice), I cook the broken grain rice as a side dish. It looks kind of like couscous. To keep it from being dry and to make it more interesting, I make a small amount of this sauce and use it like gravy. You can add some Italian seasoning to the sauce (or basil, thyme, oregano, etc. as you wish).

Ingredients:

3 tablespoons olive oil
6 bacon slices (about 5 ounces), finely chopped
1 large onion, chopped
1/3 cup dry white wine
1 28-ounce can peeled Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
Cayenne pepper
8 ounces fusilli or penne pasta, freshly cooked
Grated Parmesan

Directions:

Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes with their juices and dried basil and bring to boil. Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes.

Serves 4