4 servings
- 440 g tagliolini pasta
- 300 g canned peeled tomatoes
- 100 g guanciale or pancetta
- 2 cloves of garlic
- 1/2 teaspoon chili flakes
- 2 red onions
- 150 ml red wine
- a handful of fresh basil
- 100 g Pecorino Romano cheese
- olive oil, salt, pepper, wine vinegar, and sugar for seasoning
1) Dice the onion and guanciale and sauté in a pan with a little olive oil until golden brown.
2) Add garlic, chili, and sauté. Pour in the red wine. Evaporate the alcohol and add blended tomatoes. Simmer on low heat to reduce by more than half, season with salt, pepper, vinegar, and possibly sugar.
3) Finally, add torn basil to the mixture.
4) Cook the pasta in salted water until al dente. Add the cooked pasta to the mixture and mix everything well.
5) Add olive oil and sprinkle with grated Pecorino.
