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1
Pour 3 tablespoons oil in a big skillet, and set over med-high heat.
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2
Toss in the bacon pieces and cook, stirring, for a couple of minutes, as they sizzle and render their fat.
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3
Stir in the sliced onion, cook 1/2 minute, stir in the diced celery, and season with 1/2 teaspoon salt and red pepper flakes.
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4
Cook, tossing and stirring frequently, until the vegetables soften and start to color, about 5 minutes.
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5
Pour in the crushed tomatoes, season with more salt, stir well, and bring to a boil.
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6
Cook the sauce at a nicely perking simmer for 10 minutes or so.
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7
Meanwhile, heat 6 quarts of water with 1 tablespoon salt, to boiling in a large pot.
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8
Drop in the broken lasagna (maltagliati), and cook only until quite al dente.
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9
With a spider, lift the pasta from the cooking pot, drain briefly, and drop it onto the simmering sauce.
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10
Toss pasta and sauce together for a minute or two.
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11
If the dish is dry, ladle in a bit of hot pasta water from the cooking pot.
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12
If the dish is soupy, toss it over high heat until concentrated.
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13
Turn off the heat, toss in the grated pecorino and drizzle over it the remaining olive oil.
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14
Serve directly from the skillet, or from a warm serving bowl, passing additional cheese at the table.
