About 3 tablespoons EVOO – Extra Virgin Olive Oil
8 ounces meaty guanciale
or pancetta, cut into 1/4-inch dice
2 medium onions, finely chopped
1 teaspoon sugar
or Acacia honey
4 cloves garlic, chopped
Salt and pepper
2 large fresh bay leaves
1 cup chicken stock
1 tablespoon aged Balsamic vinegar (the thicker the better)
1 28-ounce can San Marzano tomatoes
1 Parm rind (cut off your Parmigiano-Reggiano cheese chunk!)
1 pound mezze rigatoni, rigatoni
or penne rigate
Grated Parmigiano-Reggiano cheese, to toss and serve
Bring a large pot of water to a boil for the pasta.
Heat a large saucepot or skillet over medium to medium-high heat with EVOO, 3 turns of the pan. Add guanciale or pancetta and render 2-3 minutes; add onions, sugar or honey, salt and pepper. Add bay leaves and partially cover to soften, 5-6 minutes. Add stock and balsamic, and let it evaporate into the onions, 2-3 minutes. Add tomatoes and Parm rind, breaking the tomatoes up with a spoon. Simmer until ready to serve.
Cook pasta 1 minute less than package directions to al dente, reserving 1 cup starchy water before draining.
Remove bay leaves from sauce. Toss pasta with sauce, starchy water and a handful of cheese. Serve in shallow bowls with more cheese passed at the table.