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Traditionally this dish is made with Guanciale, a cured jowl bacon from Italy. Pancetta is certainly close enough, and infinitely easier to find. There were 5 kids eating this dinner, so I went a little easy on the crushed red. If I were to make it again for adults, I’d use 2 tsp for sure. Finally, while any tomato-based pasta sauce will do, I made a batch of my Grandma Joanne’s famous sauce. (Browned pork, garlic, onion, olive oil, oregano, basil, italian seasonings, black pepper, salt, and canned tomatoes and/or sauce, browned pork. You said pork twice. I like pork!)
Evelyn seems to like it.
