In a large pan, saute the guanciale and red pepper - you are looking to render the fat from the guanciale (this will take 5 - 7 minutes). Add the white wine and reduce the sauce - this will take about 5 minutes.. Add the passato and simmer for 40 minutes,
Bring the cooked pasta to the pan with the sauce and combine. Add freshly cracked pepper, cheese (to taste), a dash of very good extra virgin olive oil, and basil.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/pasta/pasta-allamatriciana.html