Penne With Pancetta, Onion & Tomato

• 8 oz penne
• 1 garlic clove, sliced thin
• 1/2 cup diced pancetta or bacon, cooked but not drained
• 1/2 cup thin sliced onion
• 1 pinch chopped rosemary
• 2 large pinches Kosher salt
• 2 grinds fresh pepper
• 1 pinch crushed red pepper
• 28 ounces crushed Italian tomatoes
• 1 tbl butter
• 1/4 cup chopped parsley
• 1/4 cup grated parmesan cheese

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

penne, garlic, bacon, thin, rosemary, salt, fresh pepper, red pepper, italian tomatoes, butter, parsley, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/penne-with-pancetta-onion-tomato-50106993 (may not work)