Pasta al'Amatriciana

This is a fabulous and easy sauce that is native to Rome. It's not one that needs to be simmered for a long time and the ingredients are minimal -- it's a standard Friday night meal for us (accept during Lent), especially if we have anyone joining us for dinner. It's that easy, and that good . . . .

3-4 ounces of pancetta, diced
1 medium onion (I prefer red, but white or yellow are fine too), diced
2 tablespoons olive oil
1 large can of crushed tomatoes
1 teaspoon pepper
1/2 teaspoon salt
a pinch of red pepper flakes (optional)

Saute the pancetta in the olive oil until it starts to brown ever-so-slightly. Add the onion and salt and continue sauteing until the onion is translucent. Then add the rest of the ingredients and cook over medium-low flame for about 10 minutes.

Toss with one pound of pasta and serve with fresh grated parmigiano-reggiano cheese on the side.

Bucatini (a thick spaghetti with a microscopic hole in the middle) is the traditional pasta served with this sauce, but whatever pasta you like best or have on hand will work just fine.