Penne Amatriciana

• 1 tablespoon extra-virgin olive oil
• 2 ounces pancetta, diced (slab bacon can be substituted)
• Salt
• 1 large onion, sliced thin
• 3 large cloves garlic, sliced
• 2 pounds ripe tomatoes, finely chopped
• 1 teaspoon finely minced hot red chili
• 1 pound penne
• 1 tablespoon finely chopped fresh Italian parsley
• Freshly grated Italian Parmesan cheese

1. Heat the oil in a large skillet, add the pancetta or bacon and saute over medium heat until the pancetta is beginning to turn golden.
2. Add the onion and cook over low heat about 10 minutes, until it is very soft.
3. While the onion is cooking, bring a large pot of salted water to a boil.
4. When the onion is soft, stir in the garlic, tomatoes and chili, increase heat to medium and allow to cook, stirring from time to time, until the tomatoes are soft, about 10 minutes.
5. While the tomatoes are cooking add the penne to the boiling water, stir and cook for eight minutes.
6. Drain thoroughly.
7. Season tomato sauce to taste, add penne and parsley to skillet, stir and cook a minute or two longer so ingredients thoroughly intermingle, then serve with grated Parmesan.

extravirgin olive oil, pancetta, salt, onion, garlic, tomatoes, hot red chili, penne, fresh italian parsley, parmesan cheese

Taken from cooking.nytimes.com/recipes/6884 (may not work)