Recipe

1. Fill a large pot with water. Add 2 tablespoons of salt and bring to a boil.
2. Meanwhile, heat 3 tablespoons olive oil in a medium (10-inch) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the pancetta and sauté 5 to 7 minutes, until browned. Remove to a bowl with a slotted spoon and set aside. Add the onion and sauté for 10 minutes, until starting to brown. Add the reserved pancetta, the garlic, and red pepper flakes and cook for one minute. Add the wine and cook for 3 to 5 minutes, until the liquid has almost entirely evaporated. Add the tomatoes and sugar, bring to boil, lower the heat, and simmer uncovered for 10 minutes, stirring occasionally. Add 1 teaspoon salt and ½ teaspoon black pepper and taste for seasonings.
3. Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than al dente according to directions on the package. With tongs, transfer the pasta to the pot with the sauce, bringing some of the pasta water with it. Cook over low heat for 2 minutes, stirring with the tongs and adding more pasta water as needed to make a loose sauce. Off the heat, stir in ½ cup of the Pecorino and the ¼ cup basil and toss with tongs. Taste for seasonings. Transfer to pasta bowls, sprinkle with the remaining ½ cup of Pecorino and more basil, and serve hot.

Note: Spaghettoni is a thicker pasta than spaghetti, but you can also use regular spaghetti.