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Cook's Note: For best results for a red sauce, crush one 28-ounce can of Italian plum tomatoes or San Marzano tomatoes with the back of a fork until they are mashed, but still chunky.
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You can also use a simple jarred tomato/basil sauce from your grocery store.
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Make sure to have a pot of boiling salted water for pasta going before starting this dish.
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You will not cook the pasta all the way as you will finish it in the pan with the sauce.
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Drop the pasta into the boiling water to start the cooking process.
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Meanwhile, in a saute pan heat some oil over high heat and add the pancetta.
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Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium.
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Pancetta should look like crispy bacon.
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Add the onions and stir constantly making sure the onions do not burn.
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Once the onions are soft and cooked through, add the red sauce.
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Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
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Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce.
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Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate).
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Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.
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This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
