Ingredients
¼cupextra virgin olive oil
3ozpancetta
½tspred pepper,crushed
3clovegarlic
1tbsptomato paste
1canpeeled whole Italian tomatoes,with their juices
1pinchsugar
2sprigbasil
salt and freshly ground pepper,to taste
Preparation
In a large saucepan, heat the oil. Saute the diced pancetta with garlic and crushed red pepper over moderate heat, stirring occasionally for about 5 minutes until golden.
Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices.
Stir in the sugar and basil, season with salt and pepper, and bring to a boil. Simmer the sauce over low heat, stirring occasionally, for about 30 minutes until it thickens and is reduced to 3 cups.
Season again with salt and pepper. Discard the basil sprigs and garlic.
Use as desired and enjoy!
