Salsa Amatriciana

Spicy Tomato Sauce

7 oz. guanciale
peperoncino
1 onion
broth (if needed)
1 lb., 2 oz. ripe tomatoes
salt

Cut the guanciale in thin slices and put in a pan. Let brown slowly, and then dispose of all the liquid fat, add the chopped onion and cook until wilted. Add the peeled, seeded and chopped tomatoes and a piece of peperoncino. Salt and pepper to taste and cook for about 10 mins. over medium heat. Add a ladleful of broth if needed.

This is used as a condiment for pasta, preferably bucatini or perciatelli.  Guanciale may be replaced with pancetta or bacon.