adapted from Campagnolo...
|2 can||19oz of San Marzano tomatoes|
|1||medium carrot, chopped|
|1||green pepper, chopped|
|1||red pepper, chopped|
|1||Spanish onion, diced|
|0.5 cups||olive oil|
|2 tbsp||kosher salt|
|SAUCE ABOVE and SPAGHETTI BELOW|
|1 tsp||olive oil|
|5 oz||guanciale or pancetta|
|1||garlic clove, thinly sliced|
|1 tsp||chili flakes|
|2 tbsp||olive oil, again|
|2 cups||pecorino, grated|
1. Purée sauce ingredients in batches in a food processor until very smooth. Cook in a large saucepan over medium heat for 30 minutes until sauce thickens slightly and flavours infuse. The sauce should be thick enough to coat the back of a spoon, but not glommy. Dilute with more water if it gets too thick.
2. Lightly coat a large frying pan with 1 tsp oil. Set over medium heat. Add guanciale lardons. Cook, stirring occasionally, for 2 to 3 minutes until guanciale begins to crisp. Add garlic and chili flakes. Reduce heat to medium-low or low. Cook, stirring occasionally, for 1 to 2 minutes until garlic begins to soften. Add sauce. Simmer gently until ready to use.
3. Meanwhile, boil pasta in a large pot of boiling salted water for 3 to 4 minutes until noodles are al dente. Drain.
4. Coat pasta pot with oil. Set over medium heat. Return pasta to pot. Sprinkle with parsley. Toss. Pour in enough prepared sauce to thoroughly coat pasta. Serve garnished with pecorino, more chopped parsley and a drizzle of olive oil, if you like.
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