Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         dry pasta -- penne preferred
                        *** sauce ***
     1/3  pound         pancetta -- coarsely chopped
   1      medium        yellow onion -- coarsely chopped
   2      tablespoons   olive oil
     1/4  teaspoon      dried red-pepper flakes -- or to taste
   1      cup           Italian tomato sauce -- see * note
                        (or use prepared sauce)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        *** garnish ***
   4      tablespoons   freshly-grated pecorino or parmesan
                        -- cheese

Preparation:

* Note: See the "Italian Tomato Sauce" recipe which is included in this collection. Cook the pasta (I prefer penne with this dish) according to package directions. Sauté the pancetta and onion until transparent. Add the oil, red pepper flakes, tomato sauce and salt and pepper to taste. Simmer for a few minutes and toss with the cooked pasta. Top with the cheese. This recipe serves 4 as a first course Comments: The name sounds so complicated, but this is simply pasta with tomatoes and Italian bacon. It is very popular in Rome and has been for many generations. It is simple to prepare and obviously one of those dishes Romans depend on when in a hurry.