Penne Arrabbiata

• 1 lb. penne
• 1 lb. ripe tomatoes
• 2 tbsp. olive oil
• 1 onion, finely diced
• 7 oz. pancetta, diced
• 1 whole hot red pepper
• 2 cloves garlic, crushed
• 1/4 cup finely chopped fresh basil
• Salt, to taste
• 1/4 cup freshly grated pecorino Romano cheese

1. In a saucepan, boil tomatoes until soft enough to remove skin.
2. Remove and slice into small spieces, leaving seeds and core intact; set aside.
3. Heat oil and saute onion, pancetta, whole pepper and garlic over medium-high heat.
4. When onion begins to brown, add tomatoes and basil.
5. Cook uncovered for several minutes over high heat.
6. Add salt to taste.
7. Remove the hot red pepper, add pasta and toss to coat.
8. Serve grated cheese for garnish.

penne, tomatoes, olive oil, onion, pancetta, hot red pepper, garlic, fresh basil, salt, freshly grated pecorino romano cheese

Taken from www.foodgeeks.com/recipes/18591 (may not work)