Step 1

Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente.

Step 2

While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the porchetta and cook 3 minutes more.

Step 3

Pour in the wine and deglaze the pan, scraping up the browned bits on the bottom of the pan. Stir in the tomatoes and half of the parsley. Fill the tomato can halfway with water, swish it around, and add the water to the pan. Season with salt and pepper. Allow the sauce to simmer for 12 minutes.

Step 4

Add the pasta directly to the skillet and toss to coat, adding 1/4 cup pasta water or more (up to 1 cup), as needed to loosen up the sauce.

Step 5

Plate in bowls and top with the remaining parsley. Pass the Pecorino Romano at the table.