8 oz. ham cut into 1/2 inch cubes
1 large can of whole tomatoes
1 medium red onion, chopped
4-6 cloves of garlic, crushed
1 lb. spaghetti or linguini
red pepper flakes
black pepper
3-4 teaspoons sugar
olive oil
salt

In a large frying pan heat up 2-3 tablespoons of olive oil and brown the ham and set it aside.
In the same frying pan add about 1-2 tablespoonful more of olive oil and garlic.
Once garlic is slightly browned, add in onion and cook until it starts to turn translucent.
Note on the tomatoes: drain them and pass them through a food mill,
or remove the seeds by hand that crush tomatoes with a handheld food processor.
Add the crushed tomatoes after the onions turn translucent.
Flavor the mixture with black pepper, red pepper flakes, about 1-2 teaspoon of salt and the sugar.
Cook down for about 20 minutes or so, cooking the pasta in the meantime.
In a stock pot (the one you boiled the pasta in) pour in the sauce and add in the ham.
Stir in the drained pasta and serve. Serves up to 4.

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