- 4
Ingredients
- 3 3 3 Tbsp olive oil
- 8 8 1/4-inch oz meaty guanciale or pancetta, cut into 1/4-inch cubes
- 2 2 2 medium onions, finely chopped
- 4 4 4 cloves garlic, chopped
- 1 1 1 tsp sugar or acacia honey
- Salt and pepper
- 2 2 2 large fresh bay leaves
- 1 1 1 c chicken stock
- 1 1 1 Tbsp aged balsamic vinegar (the thicker, the better)
- 1 1 1 can (28 oz) San Marzano tomatoes
- 1 1 1 lb mezze rigatoni, rigatoni, or penne rigate
- Grated Parmigiano-Reggiano, for tossing and serving
Preparation
Step 1
Bring a large pot of water to a boil for the pasta.
Heat a large saucepan or skillet over medium to medium-high. Add the oil, three turns of the pan. Add the guanciale and cook, stirring often, until the fat renders, 2 to 3 minutes.
Add the onion and garlic; season with the sugar, salt and pepper. Add the bay leaves and cook, partially covered, until the onions soften, 5 to 6 minutes.
Add the stock and vinegar and cook, stirring often, until absorbed into the onions, 2 to 3 minutes more.
Add the tomatoes and cook, stirring occasionally and breaking them up with a spoon. Let the sauce simmer until ready to serve.
Salt the boiling water and add the pasta. Cook until 1 minute shy of package directions. Reserve 1 cup of the cooking water, then drain.
Remove the bay leaves from the sauce.
Toss the pasta, cooking water, and a handful of cheese with the sauce until the pasta is coated.
Serve in shallow bowls and pass more cheese at the table.
From Everyday with Rachael Ray, February 2018