A small handful -two ounces or so, or 50 to 75 grams, of guanciale (best) or pancetta (good) or even bacon (a good substitute, if not too sweet), chopped
1 1/2cups chopped tomatoes (let’s say two or three tomatoes—I got mine from the freezer—or 1 small can diced)
100grams (roughly 4 ounces) rigatoni
1/2 onion, chopped
1 dried red chile
Grated pecorino Romano cheese, optional
Instructions
Bring a large pot of water to a boil and salt it. Put the oil and meat in a medium skillet over medium heat. Cook, stirring occasionally, until the pancetta is crisp and browned, about 10 minutes. Remove the meat with a slotted spoon and set it aside. In the juices left behind, add the onion and chile and cook over medium heat, stirring occasionally, until the onion is quite soft, about 10 minutes. Stir in the tomatoes, with their liquid, and cook, stirring occasionally. Don’t let the sauce become too thick, but reduce it so that it’s no longer watery.
When the sauce is just about there – figure 10 to 15 minutes, Cook the pasta until it’s tender but not mushy. Add the meat back to the sauce.
Drain the pasta, toss it with the sauce (you can undercook the pasta very slightly and finish cooking it in the sauce if you like, adding a little of the pasta cooking water if necessary) Taste and adjust the seasonings; sprinkle generously with freshly ground black pepper. Add cheese if you like (I don’t think it’s necessary, but it is traditional), and serve.