5 tablespoons of olive oil
2 tablespoons of diced garlic
2 medium yellow onion diced
1 pound of pancetta- excess fat removed or (lean bacon - smoked preferably)
2 40 oz cans of whole peeled plum tomatoes or (fresh plum tomatoes – skin and seeds removed)
1 teaspoon of hot chile to taste or substitute hot pepper flakes to taste
1 teaspoon of salt to taste
1 teaspoon of pepper to taste
Fresh basil leaves cut in thin strip
Pecorino Romano or parmesan cheese grated
1 pound of penne pasta
1) In a large skillet sauté in 4 tablespoons olive oil the diced onion and garlic until a golden brown.
2) Cook Pancetta or bacon in a skillet under medium heat. Drain off the excess fatty liquid and crumble or chop.
3) Add tomatoes, hot chile, and salt to skillet and simmer under medium low heat stirring regularly. Cook off excess water if using fresh tomatoes.
4) Add bacon15 minutes before serving the sauce.
5) In 4 quarts of water and 2 tablespoons of salt cook the penne al dente. If you like to finish the pasta in the sauce remove 3 minutes before the recommended cook timing. Cook to al dente in the sauce.
6) Add ½ of the basil and 1 tablespoon of olive oil I minute before serving the sauce.
7) Plate the pasta. Serve with grated cheese and ½ of fresh basil.
