Ingredients
1/4 c. extra-virgin olive oil
3 oz. pancetta
1/2 tsp. crushed red pepper
3 clove garlic
1 tbsp. tomato paste
1 can whole peeled Italian tomatoes with their juices
Pinch of sugar
2 sprig basil
Salt and freshly ground pepper
Preparation
Step 1In a large saucepan, heat the oil. Saute the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. 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, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.Step 2Make Ahead: The sauce can be refrigerated for up to 3 days.
