Spaghettoni with Tomatoes & Pancetta

Fill a large pot with water. Add 2 tbl of salt and bring to a boil.

Meanwhile, heat 3 tbl of olive in a medium pot or Dutch oven, over medium-low heat. Add the pancetta and saute 5 to 7 minutes, until browned. Remove to a bowl with a slotted spoon and set aside. Add the onion and saute for 10 minutes, until starting to brown. Add the reserved pancetta, the garlic and the red pepper flakes and cook for one miute. Add the wine and cook for 3 to 5 minutes, until the liquid has almost entirely evaporated. Add the tomatoes and sugar, bring to a boil, lower the heat, and simmer uncovered for 10 minutes, stirring occasionally. Add 1 tsp salt and ¹⁄₂ tsp pepper and taste for seasonings.

Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than al dente according to package directions. With tongs transfer the pasta to the pot with the sauce, bringing some of the pasta water with it. Cook over low heat for 2 minutes, stirring with the tongs and adding more pasta water as needed to make a loose sauce. Off the heat, stir in ¹⁄₂ cup of Pecorino cheese and ¹⁄₄ cup of basil and toss with tongs. Taste for seasonings, transfer to pasta bowls, sprinkle with remaining Pecorino and more basil and serve hot.