Recipe by Rachael Ray
- 4 to 6Servings
- About 3 tbsp. olive oil
- 8 oz. meaty guanciale or pancetta, cut into 1/4-inch cubes
- 2 medium onions, finely chopped
- 4 cloves garlic, chopped
- 1 tsp. sugar or acacia honey
- Salt and pepper
- 2 large fresh bay leaves
- 1 cup chicken stock
- 1 tbsp. aged balsamic vinegar (the thicker, the better)
- 1 can (28 oz.) San Marzano tomatoes
- 1 lb. mezze rigatoni, rigatoni, or penne rigate
- Grated Parmigiano-Reggiano, for tossing and serving
1. Bring a large pot of water to a boil for the pasta.
2. Heat a large saucepot or skillet over medium to medium-high. Add the oil, three turns of the pan. Add the guanciale and cook, stirring often, until the fat renders, 2 to 3 minutes. Add the onions and garlic; season with the sugar, salt, and pepper. Add the bay leaves and cook, partially covered, until the onions soften, 5 to 6 minutes. Add the stock and vinegar and cook, stirring often, until absorbed into the onions, 2 to 3 minutes more. Add the tomatoes and cook, stirring occasionally and breaking them up with a spoon. Let the sauce simmer until ready to serve.
3. Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1 cup of the cooking water, then drain.
4. Remove the bay leaves from the sauce.
5. Toss the pasta, cooking water, and a handful of cheese with the sauce until the pasta is coated. Serve in shallow bowls and pass more cheese at the table.