All'amatriciana Sauce

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1/4 cup extra-virgin olive oil

3 ounces pancetta—sliced 1/4-inch thick, then cut into 1/4-inch dice

1/2 teaspoon crushed red pepper

3 garlic cloves, peeled

1 tablespoon tomato paste

One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand

Pinch of sugar

2 basil sprigs

Salt and freshly ground pepper

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