- About 3 tablespoons EVOO – Extra Virgin Olive Oil
- 8 ounces meaty guanciale or pancetta, cut into 1/4-inch dice
- 2 medium onions, finely chopped
- 1 teaspoon sugar or Acacia honey
- 4 cloves garlic, chopped
- Salt and pepper
- 2 large fresh bay leaves
- 1 cup chicken stock
- 1 tablespoon aged Balsamic vinegar (the thicker the better)
- 1 28-ounce can San Marzano tomatoes
- 1 Parm rind (cut off your Parmigiano-Reggiano cheese chunk!)
- 1 pound mezze rigatoni, rigatoni or penne rigate
- Grated Parmigiano-Reggiano cheese, to toss and serve
Bring a large pot of water to a boil for the pasta.
Heat a large saucepot or skillet over medium to medium-high heat with EVOO, 3 turns of the pan. Add guanciale or pancetta and render 2-3 minutes; add onions, sugar or honey, salt and pepper. Add bay leaves and partially cover to soften, 5-6 minutes. Add stock and balsamic, and let it evaporate into the onions, 2-3 minutes. Add tomatoes and Parm rind, breaking the tomatoes up with a spoon. Simmer until ready to serve.
Cook pasta 1 minute less than package directions to al dente, reserving 1 cup starchy water before draining.
Remove bay leaves from sauce. Toss pasta with sauce, starchy water and a handful of cheese. Serve in shallow bowls with more cheese passed at the table.
From Rachael Ray Every Day.