Ingredients
2 T. Olive oil
Smoked Pancetta 250g/.5 lb.
2 links fresh sausage 250g/.5 lb.
1 med. onion, diced
1 tsp. Black pepper
3/4 tsp. Salt
3 cloves garlic, minced
4 large basil leaves, minced
Several sprigs parsley, minced
1/2-1 tsp. Crushed red pepper flakes
1/2 c. Red wine
1 lg. can Italian tomatoes 800g/28oz. (pour into a large bowl, and with your hand, gently break up the tomatoes until no large pieces remain)
1 c. Hot water
Chitarra pasta 340g/12oz. (or any suitable long pasta)
Preparation
In a dutch oven, heat olive oil over med/high heat; add pancetta and cook until starting to brown. Remove casing from sausages and crumble into pot, cooking until no longer pink. Add diced onions; continue cooking until onions soften. Add the black pepper, salt, garlic, basil, parsley, and red pepper flakes, stirring for about a minute.
Stir in the red wine, scraping up any browned bits on the bottom. When the wine has mostly evaporated, add the tomatoes and hot water. Bring to a boil then reduce heat to low/med-low and gently simmer for 1-2 hours, stirring occasionally. (Add an additional 1/2 c. water, if needed.)
Bring a large pot of salted water to a rolling boil (as salty as the sea); add in the pasta and cook until tender. With tongs, transfer enough pasta to the sauce until you have a nice ratio of sauce to pasta; gently mix together. Heat together for several minutes, adding a small amount of pasta water if necessary until the sauce is at the perfect consistency.
To serve: Serve in pasta bowls; grate your favorite parmesan or pecorino cheese over the top. Top with additional parsley, basil, and crushed red pepper, if desired.
Note: Here in Italy, sausage is cased and made with garlic, salt and pepper and sold in every store. Do not use Italian sausage in the US or a sausage with spices and fennel in it. If you can’t find plain sausage, you can substitute fresh lean ground pork, then adjust your seasonings to taste.