* AMATRICIANA SAUCE, WITH BACON AND TOMATOES

1 medium onion, finely chopped
2 oz slab bacon or pancetta finely diced
3 T butter
2 - 14 1/2 oz (or 1 28 oz) can Italian plum tomatoes, crushed
1/2 chili pepper, broken into small pieces, or 1/4 t chili pepper flakes to taste
salt and freshly ground black pepper
1/4 cup pecorino cheese
1 lb pasta, bucatini, penne or spaghetti

MELT butter in a large pan over medium heat.

SAUTÉ the onion until transparent - about 5 minutes.

ADD the chili and pancetta and sauté until onion is golden and the pancetta or bacon nice and crisp, about 8 to 10 minutes.

ADD tomatoes and cook over medium-high heat stirring occasionally, making sure sauce does not burn, about 15 minutes.

ADD salt to taste. Make sure it needs salt, as pancetta and or bacon are quite salty. You will also be adding the cheese, which is rather salty, too.

MEANWHILE cook the pasta.

WHEN done to taste, drain and pour into a warm serving bowl or directly into pan with the sauce, mix well adding grated cheese to taste and serve.

PASS extra cheese at table.

SPAGHETTI can be substituted for the bucatini and in a crunch, pennette.