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1
If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
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2
Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
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3
Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
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4
Simmer 40 minutes, stirring occasionally.
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5
While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
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6
Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
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7
Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
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8
For Vegetarian omit the pancetta or use vegetarian bacon.
