1/2 cup guanciale lardons, available at butcher shops or online
1 large red onion, diced
6 cloves garlic, shaved
1/4 cup extra-virgin olive oil
2 Tbs. chopped Calabrian chilies, available from Whole Foods and Trader Joe’s
4 salt-packed anchovy filets
1 (8 oz.) can San Marzano tomatoes, crushed by hand
1 Tbs. local honey
2 cups togarashi peppers, stems removed, available from Spade & Clover Gardens at local farmers markets, or substitute shishito peppers
1 package fancy rigatoni, Setaro brand recommended
1 cup freshly grated Parmesan cheese
1 cup toasted fresh bread crumbs
Render the guanciale in a large Dutch oven over medium-high heat until crispy. Add the onions, garlic, and olive oil and cook, stirring occasionally, until lightly browned. Add the Calabrian chiles and anchovies. Stir in the tomatoes and honey. Bring to a simmer, reduce the heat to low, and simmer, stirring occasionally, for 45 minutes.
Meanwhile, heat a cast-iron skillet over medium-high heat. Add the togarashi peppers, and cook, turning occasionally until they begin to blister on all sides. Add them to the sauce. Season to taste with kosher salt.
Preheat the oven to 450°F.
Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni and cook until al dente. (The time will depend on the pasta brand. Thicker pastas can take 10 to 12 minutes.) Strain in a colander, then add to the sauce. Stir on low heat until the sauce clings to the pasta. Top with Parmesan and bread crumbs and bake for five minutes, or until toasty and crunchy on top.