Yum…

An ounce of pancetta
Three cloves of garlic
One tablespoon of italian seasoning (Yeah, premixed…I’m sobbing – Fresh would be some rosemary, thyme and sage – all of mine in the fridge looked sad)
One teaspoon of red pepper flakes
One large can of crushed tomatoes (I prefer Muirglen)
One teaspoon of sugar
Salt and pepper taste
Eight ounces of cooked Capellini Pasta

In a deep sauce pan fry up pancetta until one-third starts to crisp. Add in garlic until soft and slightly golden. Add in crushed tomatoes, seasonings, red pepper flakes. Cook for about 10 minutes at medium heat. Add in sugar and season with salt and pepper to taste. Cook for five minutes longer on low-medium heat. Toss in pasta and serve with some great aged Parm!

Quick and delish…so delish, I forgot to take pics.