1. Preheat oven to 375 F 2. Bring a large pot of salted water to a boil for the pasta. Cook ziti until just a minute or so shy of al dente. Drain and toss with a tiny bit of olive oil. 3. Heat olive oil in a large, oven-safe skillet over medium to medium-high heat. Once hot, add the Framani guanciale and cook for 4-5 minutes, stirring frequently, or until golden brown and crispy. Remove from pan and let drain on paper towels, discarding any large, super fatty pieces. 4. With guanciale fat still on the pan, add the garlic and onion and sauté for 2-3 minutes, stirring frequently. 5. Then add the tomatoes, balsamic vinegar, seasoning, salt, pepper, and crushed red pepper and stir to combine. 6. Add half of the guanciale back into the skillet and stir. Bring to a rapid simmer, then reduce heat and simmer for 10 minutes. 7. Transfer sauce to a larger oven-safe baking dish if your skillet isn’t large enough. 8. Add the ziti and half of the Ovoline torn into pieces on top of sauce. 9. Stir to cover evenly. 10. Top the ziti with the other half of the Ovoline torn into pieces and sprinkle with the remaining half of cooked guanciale. 11. Bake for 20 minutes or until the edges are golden brown and the cheese is bubbly. Optional: Broil for an additional 2 minutes or so to get the top extra golden, if desired! 12. Let cool for 10 minutes or so, then top with fresh basil and extra drizzle of olive oil. 13. Enjoy!