This spicy, pancetta-studded sauce is great with shellfish and bucatini, the hollow, spaghetti-like pasta. More Italian Dishes
In a large saucepan, heat the oil. Sauté the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.
The sauce can be refrigerated for up to 3 days.