Ingredients:
1/4 lb pancetta, chopped
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
red pepper flakes ( a couple of shakes)
1/2 medium Spanish onions ( minced or grated)
1 (28 ounce) cans crushed tomatoes
2 sprigs fresh oregano, chopped
2 -3 tablespoons chopped fresh flat leaf parsley
1 lb penne or 1 lb rigatoni pasta, cooked until al dente
Directions:
In a large skillet, brown pancetta over medium heat; remove from pan and drain on paper towels; wipe out the pan.
To the pan, add olive oil, garlic, and crushed red pepper; heat until the garlic speaks.
Add in the onion; cook 5 minutes to sweeten the onion.
Add in the tomatoes and herbs; stir in reserved pancetta.
Heat through and decrease heat to low; simmer until the pasta is cooked, drained and ready to serve.
Combine the sauce and pasta in a hot pot and dump onto a serving platter.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.