Pasta Amatriciana

1 pack Rustichella Penne

30ml  extra-virgin olive oil is approximately 30 milliliters.

1 pack Golfera diced pancetta dolce

1 medium yellow onion, fine diced

2 glove garlic, thinly sliced

1 jar Prunotto whole tomatoes, crushed up

1 level teaspoon red-pepper flakes (or to taste)

75 grams grated Pecorino Romano

salt and pepper to taste

In a large (12-inch) heavy bottom pan or skillet, heat olive oil over medium.

Add pancetta and cook, stirring occasionally, until crispy and golden hue (approx. 5 minutes). With slotted spoon remove pancetta from heat and set aside. Keep pancetta fat in pan for cooking the remaining sauce ingredients.

To the pan, add onions and cook on medium-low until the onions become almost translucent (approx. 15min). Add red pepper flakes and garlic and cook until the garlic is fragrant (approx. 10 min)

Add jar of tomatoes. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.

While you sauce simmers away, bring large  pot of salted water to boil, cook pasta until al dente. Once pasta is cooked, reserve 240 ml of pasta cooking water on the side. Drain pasta.

Mix pasta, tomato sauce and 120ml cup of pasta water back to the large pasta pot and stir over medium heat until pasta is evenly coated. If you want to thin out the sauce add more pasta water.

Remove from heat, stir in half your Pecorino Romano and season to taste

Plate up and garnish with remaining cheese