Bucatini Amatriciana

• 1 pound bucatini
• 1/2- 1 pounds fresh yellow and red grape or cherry tomatoes, halved
• 1- 14 ounce can whole San Marzano tomatoes, drained, juice reserved. Use 28 ounces if you don't have fresh tomatoes
• 1 whole hot pepper or chili flakes
• 6 slices of pancetta, diced
• splash of red wine, because it was sitting there
• 6 ounces Vidalia onion, diced
• 2 tablespoons olive oil
• lots of freshly grated Pecorino Romano
• red pepper flakes or coarsely ground red pepper flakes
• 8 ounces halved grape tomatoes and 2 campari tomatoes large diced

1. Add the 2 tablespoons olive oil to a skillet large enough to hold the pound of pasta in the end. Saute the diced pancetta until crisp and toss in the diced onion and whole pepper or red pepper flakes. Saute for 2-3 minutes being careful not to brown the onions. Add a splash of red wine, fresh tomatoes, and squished canned tomatoes, some of the reserved tomato juice. Medium low to low simmer for 10-15 minutes or until sauce is thickened to your liking.
2. Toss in the cooked and drained pasta and turn into the sauce, serve in warmed bowls with lots of grated cheese and pepper flakes.
3. Notes for the sauce: In the summer use 8-10 fresh plum tomatoes and cut back on the simmering time.

bucatini, tomatoes, tomatoes, hot pepper, pancetta, red wine, vidalia onion, olive oil, lots of freshly, red pepper, tomatoes

Taken from food52.com/recipes/11965-bucatini-amatriciana (may not work)