Bucatini with Tomato Guanciale and Chile

Ingredients

• 1 sprig rosemary
• 4 ounces guanciale (salt-cured pork jowl) or pancetta, very thinly sliced
• 1/2 medium red onion, finely chopped
• 1 15-ounce can crushed tomatoes
• 1 teaspoon crushed red pepper flakes
• 12 ounces bucatini
• Kosher salt
• 1 ounce Pecorino, finely grated
• Olive oil (for serving)

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