Gisella's Amatriciana Pasta With Pancetta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (1 lb) box spaghetti or 1 (1 lb) box bucatini pasta
• 4 ounces pancetta, diced
• 1 onion, chopped
• 2 (24 -35 ounce) canned whole tomatoes, drained, cut up, seeded
• 1 -2 tablespoon olive oil
• 1/2 cup pecorino romano cheese, grated
• 1/4 teaspoon chili pepper flakes (optional)
• 1 teaspoon garlic, minced (optional)
• 1 teaspoon basil (optional)

Recipe

• 1 in a deep, large skillet, cook the pancetta in the olive oil until lightly crisp.
• 2 remove the pancetta from the pan onto paper towels to drain and set aside.
• 3 in the same pan, add the chopped onion and cook until golden over a low heat and then add the tomatoes and any optional ingredients.
• 4 simmer 10-15 minutes.
• 5 meanwhile, cook the pasta according to the box, to just "al dente", and drain.
• 6 add the pasta to the tomatoes.
• 7 now add the cheese and the pancetta to the tomatoes and blend it all in the skillet.
• 8 serve immediately.