Bacon Pasta (Bucatini all'Amatriciana) - Ashley Anwiler (Mario Batali)

Extra-virgin olive oil (calls for 1/4 c, but I use less)
12 ounces thinly-sliced guanciale, pancetta or good bacon
1 red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
3 cloves garlic, sliced
1 or 1 1/2 teaspoons hot red pepper flakes
2 cups basic tomato sauce (see below) or Prego Traditional
1 pound bucatini, spaghetti or any pasta
Freshly grated parmesan
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over medium-medium high heat and cook the guanciale for 10 minutes, then add the onion and cook until its softened and the bacon has rendered much of its fat, about 12 minutes.

Drain all but ¼ cup of the fat out of the pan (I drain all of it I can get easily, but don't worry about getting it all). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.

While the sauce simmers, cook the pasta in the boiling water for about a minute less than the package directions, until still very firm; drain.

Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated parmesan.

Makes 4 servings

Basic Tomato Sauce
Makes 4 Cups
¼ cup extra virgin olive oil
1 spanish onion, cut into ¼ inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme
½ medium carrot, finely shredded
Two 28 ounce cans whole tomatoes
Salt

In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.