Spicy Calabrian Chili Rigatoni Amatriciana

Bring a large pot of salted water to a boil.
Place the diced guanciale in a cold skillet over medium heat. Cook until the fat renders and the meat is crisp, about 10 minutes.
8 ounces guanciala
Remove the guanciale from the skilled, leaving the rendered fat in the pan.
Add the finely diced yellow onion to the hot fat. Cook for 3-4 minutes on medium heat until translucent.
½ medium yellow onion
Stir in the Calabrian chili paste into the pan and cook for one minute.
2 tablespoons Calabrian chili paste
Add the can of crushed tomatoes to the skillet. Simmer for 15 minutes, stirring occasionally.
28 ounces canned crushed tomatoes
Cook the rigatoni in the boiling water until al dente. Reserve half a cup of pasta water, drain the noodles, and set aside.
1 pound rigatoni
Transfer the pasta and the cooked guanciale into the sauce. Toss to coat. Add a splash of pasta water if you need to thin the sauce.
Remove from heat, stir in the cheese, season to taste with kosher salt and black pepper, garnish with fresh basil, and enjoy!
½ cup grated Pecorino Romano cheese, fresh basil leaves, black pepper, kosher salt