1 box Rigatoni 7 ounces guanciale (cured pork jowls) or bacon 4 ripe tomatoes 3 basil leaves 2 cloves garlic 1 fresh red pepper (or 2 dried peppers) 3 tablespoons extra virgin olive oil ½ cup Pecorino Romano cheese grated salt and pepper to taste
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Blanch the tomatoes in boiling water for 20 seconds and drain. Peel, seed and chop the tomatoes. Cut the guanciale into slices and then into thin strips. Heat the oil in a pan over medium heat, add the guanciale and cook until browned.
Peel and chop the garlic and add it to the guanciale. After letting it brown for a few seconds add the tomatoes, pepper, roughly torn basil, salt and pepper and cook for 10 minutes.
Meanwhile, cook the pasta in a large pot of salted boiling water for the time indicated on the package. Drain the pasta and dress with the prepared sauce. Garnish with the Pecorino Romano cheese and serve.