Penne Amatriciana

INGREDIENTS

• 1 lb penne pasta

• 1 Tbsp olive oil

• 1/2 lb thick cut bacon, guanciale or pancetta (1/2 inch chunks)

• 1 small onion diced

• 2 cloves garlic minced

• 1 Tbsp tomato paste

• 1/4 cup red wine

• 1/4 cup water

• 28 oz can crushed tomatoes

• 2 tsp sugar

• 2 tsp crushed red pepper flakes

• 1 cup reserved pasta water

• 1/2 cup Parmesan cheese with more for serving

INSTRUCTIONS

1.  In a large sauce pan or dutch oven sauteè onions and bacon in olive oil until bacon starts to crisp and bottom of the pan starts to brown. About 15 minutes.

2. Add garlic and tomato paste. Cook for another minute.

3. Deglaze pot with 1/4 cup water and 1/4 cup red wine. Scrape pot to release brown baked on bits.

4. Add crushed tomatoes, sugar and crushed red pepper flakes. Turn off heat and cover.

5. Boil pasta according to instructions for al dente pasta on packaging. Before straining pasta, scoop out 1 cup of the starchy pasta water and set aside.

6. Add strained pasta, reserved pasta water, and Parmesan cheese to sauce. Simmer for a few minutes until sauce thickens.

7. Garnish with basil and Parmesan.