Pasta All'Amatriciana

Ingredients

• 56 ounces canned tomatoes whole peeled canned
• 1 cup wine dry white
• 4 ounces guanciale finely chopped (salt-cured pork jowl)
• 8 servings pepper freshly ground
• 0.3 cup olive oil 
• 1 medium onion finely chopped
• 4 ounces pancetta italian finely chopped ( bacon)
• 8 servings pecorino cheese finely grated
• 1 pound penne pasta tube-shaped
• 1 teaspoon pepper red crushed
• 1 teaspoon sugar 
• 0.3 cup tomato paste 

Equipment

• frying pan
• pot
• blender

Directions

1. Purée tomatoes with juices in a blender; setaside. Cook onion, guanciale, pancetta, oil,red pepper flakes, and 1/2 cup water in a largeheavy pot over medium-high heat, stirringoccasionally, until water is evaporated andfat begins to render, 8-10 minutes.
2. Add tomato paste and cook, stirringoften, until beginning to brown, about2 minutes.
3. Add wine and cook, stirringoften, until reduced by half, 5-8 minutes.
4. Add reserved tomato purée and bring toa boil. Cover pan partially with a lid, reduceheat, and simmer until meat is tender andflavors are melded, 40-45 minutes.
5. Addsugar, if using; season with salt and pepper.
6. When sauce is almost done, cook pastain a large pot of boiling salted water, stirringoccasionally, until al dente; drain pasta.
7. Add pasta to sauce and toss to coat.
8. Serve topped with Pecorino.
9. DO AHEAD: Sauce can be made 4 daysahead.
10. Let cool, then chill until cold. Coverand keep chilled.