BUCATINI ALL'AMATRICIANA (BUCATINI WITH PANCETTA AND TOMATO)

• 2 tablespoons extra virgin olive oil
• 6 ounces pancetta, diced very small or thinly sliced (about a generous 1/2 cup)
• 1 small yellow onion, finely chopped
• 5 or 6 small fresh or canned tomatoes, cored, peeled, seeded, and diced
• Sea salt and freshly ground black pepper
• 12 ounces dried bucatini, perciatelle or penne
• Generous pinch of red pepper flakes
• 1/2 cup freshly grated pecorino cheese, plus additional for passing

Heat oil in a heavy skillet over medium heat. Add pancetta and onion and saute, stirring, until lightly golden, about 5 minutes. Add chopped tomatoes and cook gently, about 5 minutes, but do not let them get too soft. Pieces should remain intact; taste and season with salt and pepper. Set aside and keep warm.
Cook pasta al dente, and drain well. Place pasta in a heated serving bowl. Add sauce and toss well. Adjust for salt and pepper, and then add pepper flakes and 1/2 cup cheese. Toss again and serve hot.
Serves 6.