Serves 6

INGREDIENTS

4 ounces Pancetta, cubed
1 yellow onion, finely sliced
3 cloves garlic, chopped fine
1 teaspoon red chili flakes
Salt and pepper
1 (28 ounce) can of Italian peeled tomatoes, crushed with hands
1 pound rigatoni, cooked
¼ cup fresh parsley, chopped
¼ cup grated Pecorino cheese, for garnish

DIRECTIONS

In a large sauté pan, add cubed pancetta slices in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving a little fat. Increase the heat to medium and add sliced onions, cook, stirring occasionally until translucent, 5 minutes. Next, add garlic and red chili flakes and cook 2 minutes more. Return the pancetta to the pan, and cook over medium-high heat for 5 minutes, or until the onions, garlic and pancetta are light golden brown. Season with salt and pepper, add then add the tomatoes, reduce the heat, and simmer for 10 minutes or until sauce has begun to thicken. Add cooked rigatoni to pan and coat pasta in sauce. Add parsley and serve with Pecorino cheese.