Name: Bucatini with Tomato, Guanciale, and Chile
Yield: 4 servings
Ingredients: 1 sprig rosemary; 4 ounces guanciale (salt-cured pork jowl) or pancetta, very thinly sliced; 1/2 medium red onion, finely chopped; 1 15-ounce can crushed tomatoes; 1 teaspoon crushed red pepper flakes; 12 ounces bucatini; Kosher salt; 1 ounce Pecorino, finely grated; Olive oil (for serving)

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