Penne With Pancetta, Onion And Tomato

• 8 ounces penne
• 1/4 cup olive oil
• 1 small garlic clove, sliced thin
• 1/2 cup diced pancetta or 1/2 cup bacon, cooked but not drained
• 1/2 cup thin sliced onion
• 1 pinch chopped fresh rosemary
• 2 pinches kosher salt (large pinches)
• fresh pepper, 2 grinds
• 1 pinch crushed red pepper
• 2 1/2 cups crushed tomatoes
• 1 tablespoon butter
• 1/4 cup chopped parsley
• 1/4 cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. Add Penne and cook until al dente, about 10 minutes. Drain.
2. While pasta is cooking, heat oil in a large saute pan. Add garlic and saute until golden. Add pancetta (or bacon) along with its juices and onions. Saute for 3-4 minutes or until onions are soft. Add rosemary, salt, black pepper and crushed red pepper and stir for 30 seconds. Add tomatoes and simmer for 6-7 minutes. Swirl butter into sauce.
3. Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed by the pasta.
4. Sprinkle in parsley and cheese. Toss together and serve.

penne, olive oil, garlic, pancetta, thin sliced onion, fresh rosemary, kosher salt, fresh pepper, red pepper, tomatoes, butter, parsley, parmesan cheese

Taken from www.food.com/recipe/penne-with-pancetta-onion-and-tomato-440095 (may not work)