INGREDIENTS :

500 g Unico Spaghetti

½ cup of Gallo Extra Light Olive Oil

½ red onion finely sliced

½ teaspoon of chopped garlic

100 g roman bacon (guanchale) or pancetta, diced in 1 cm.

6 oz. white wine

32 oz. Unico Plum Tomatoes including juice

4 tbsp grated pecorino cheese

4 tbsp grated parmesan cheese

4 leaves of fresh basil

1 pinch of chili pepper flakes

2 pinches of salt

2 pinches of pepper

PREPARATION: In a large pan heat the oil. Add bacon, garlic, chili pepper flakes and cook for 3 to 5 minutes. Make sure that you don't cook the bacon to a crisp and that the garlic becomes golden brown not burnt.

Deglaze the pan with all of the white wine until it evaporates. Add the tomatoes. Season with salt and pepper. Mix well and keep cooking at low heat. Crush the tomatoes with a wooden spoon and cook for about 20 minutes. If it gets too dry, add some of the water that you are using to cook the pasta. While the sauce is cooking, place your pasta in boiling salted water and cook until al dente or 2 minutes earlier than the instructions on the pasta box.

Strain the pasta using a colander. Shake off all excess water. Pour pasta into the sauce. Add the cheeses, toss well and it is ready to serve.

(This dish was by created by a man named Sheppard from Amatrice, a town located in the mountain regions of Lazio.)

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