Bucatini all Amatriciana

2 T. olive oil

1/3 pound pancetta, diced

1 onion, thinly sliced

2 c. diced canned tomatoes

¼ t. red pepper flakes

salt to taste

1 pound dried bucatini, perciatelli, or spaghetti

½ c. grated pecorino cheese

In a large saute pan over medium heat, warm the olive oil and pancetta, stirring occasionally, until the pancetta renders some of its fat, about 3 minutes. Add the onion and saute until softened, about 8 minutes. Add the tomatoes and red pepper flakes. Bring to a simmer, adjust the heat to maintain a simmer and cook uncovered stirring occasionally for 20 minutes, adding a little water if the sauce becomes too thick. Season with salt. Remove from heat. Cook the pasta according to package directions. Reheat the sauce while cooking pasta. Drain the pasta and return to the warm pot. Add the sauce and ¼ c. of pecorino cheese. Toss well. Divide among warmed dishes. Top with remaining cheese. Serves 4-6.