A rich, meaty pasta sauce from Sip and Feast. Spicy sausage and pancetta simmered with red wine and tomato served with hearty pasta.

2lb Spicy Italian Sausage, casing removed
6oz Pancetta, cut into 1/4″ cubes
1 onion, diced
28oz whole tomatoes, crushed
3oz tomato paste
1c red wine (Chianti or Cabernet)
1/4t red pepper flakes
1t chili paste (optional)
2T olive oil
Grated pecorino or parmesan cheese
Italian parsley, minced
1lb hardy pasta (Pappardelle, Malfadine, etc)

Over medium heat, saute pancetta in olive oil until crisp and rendered, about 12 minutes.
Add sausage and continue to cook, another 15 minutes.
Add onion and chili flakes and cook for another 5 minutes.
Add red wine and cook another 3 minutes.
Add tomato paste and cook another 3 minutes.
Add crushed tomato and bring to a simmer. Cook for another 15 minutes.

Bring pasta water to a boil with salt. Cook pasta until almost al dente. Reserve 1c of pasta water and drain pasta. Put pasta in the pot used to boil the pasta, add ragu and enough pasta water to desired consistency. Cook over low heat until pasta is cooked through.