Ingredients
- 1/4 cup extra-virgin olive oil
- 3 ounces pancetta—sliced 1/4-inch thick, then cut into 1/4-inch dice
- 1/2 teaspoon crushed red pepper
- 3garlic cloves, peeled
- 1tablespoon tomato paste
- One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
- Pinch of sugar
- 2basil sprigs
- Salt and freshly ground pepper
Description
5
Food & Wine
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