This simply prepared tomato sauce combines both sweet and spicy flavors.

A 28 Ounce Can Of Hand Crushed San Marzano Tomatoes

1/3 Cup Of Chopped Spanish Onion

1/4 Cup Of Diced Pancetta

Two Tablespoons Of Olive Oil

1 And 1/2 Teaspoons Of Crushed Red Pepper Flakes

A Teaspoon Of Sea Salt

Into a shallow sauce pan, add the olive oil and the pancetta. Cook on low heat until the pancetta becomes crispy. Add the onions, the sea salt, and the crushed red pepper flakes. Turn the heat up to medium. Scrape the bottom of the pan while cooking the onion to loosen any of the brown bits of the pancetta that have accumulated. After cooking the onion for two minutes, add the crushed tomatoes and stir well. When the mixture begins to boil slightly, turn the heat down to low. Simmer the sauce partially covered while stirring occasionally for 20-30 minutes. Taste and add more sea salt and/or crushed red pepper flakes, if desired.  Serve with your favorite pasta.