¾ pound Pancetta, thinly sliced
2 Garlic Cloves , chopped
1 Red Onion, halved and sliced ¼ inch thick
1 ½ teaspoons Hot Red Pepper Flakes
Kosher Salt and Freshly Ground Pepper, to taste
28 oz. can Peeled Tomatoes, cut up by hand
1 Pound Pasta
1 Bunch of Flat Leaf Parsley, chopped
Pecorino Romano, for grating
Bring 6 quarts of water to a boil and add salt to taste.
Place Pancetta slices in a large sauté pan in single layer and cook over medium heat until most of the fat has been rendered from the meat. Remove the meat to a plate with paper towels and discard half the fat, leaving enough to cook garlic, onions and red pepper flakes. Return the Pancetta to pan with vegetables and cook over medium-high heat for 5 minutes, or until onions, garlic and pancetta are light golden brown. Season with salt and pepper , add the tomatoes and simmer 10 minutes.
Cook pasta in boiling salted water, until al dente, Drain and add to simmering sauce. Add the parsley, increase heat to high and toss to coat. Serve with grated cheese.