1 med. onion, minced
3 tbsp. olive oil
4 med. slices pancetta (pan-chet-ta, a kind of ham)
Pinch dried peppers, or to taste
1/4 c. dry white wine
2 lbs. canned peeled tomatoes
1 tbsp. sugar
1 tsp. salt
1 lb. spaghetti or penne
1/4 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley

Combine onion, olive oil, pancetta (cut in strips), dried peppers, and 1/4 cup water in a saucepan. Cook over medium heat until onions are wilted. Add wine and cook until reduced by half. Add tomatoes with their liquid, sugar, and salt. Cook, crushing tomatoes while sauce boils down. Cook spaghetti or penne, drain. Return spaghetti to pot, add sauce, grated cheese, and parsley. Stir and serve.