Bucatini with Tomato, Guanciale, and Chile
['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)']
Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds. Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 teaspoon (Alternatively, very finely chop leaves.)
Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10–12 minutes. Transfer to a bowl with a slotted spoon.
Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8–10 minutes. Return all but 2 tablespoons guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5–8 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain pasta, reserving 1 cup pasta cooking liquid
Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.
Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil.
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