Pancetta Pasta

• 6 ounces, weight Pancetta, Chopped
• 5 cloves Garlic, Minced
• 1/2 whole Medium Onion, Diced
• 1- 3/4 pounds, 1/4 ounces, weight Can Of Italian Plum Tomatoes
• 1/4 cups Red Wine
• 1 Tablespoon Italian Seasoning
• 1 Tablespoon Fresh Basil Leaves, Diced
• 1 teaspoon Crushed Red Pepper Flakes
• Salt And Pepper, to taste
• 1/2 pounds Angel Hair Pasta
• 8 ounces, weight Parmesan Cheese, Shredded

1. Put the pancetta, the garlic and the onion into a large pan over medium high heat.
2. Cook just until the pancetta starts to brown a bit, about 5 minutes.
3. Once the pancetta starts to cook add the tomatoes, the red wine and the spices.
4. I dont add the salt and pepper yet because I want to see how the sauce is going to turn out without it.
5. Let this simmer for 30 minutes or until the tomato sauce starts to thicken and the flavors blend.
6. After the sauce has been simmering for about 20 minutes, start the pasta.
7. Add salt and water to a pot to boil the pasta (add about 1 Tablespoons of salt and DO NOT add oil to the water).
8. Once the water is boiling add the pasta and cook until al dente (according to package instructions for al dente).
9. With my angel hair pasta it took about 6 minutes.
10. While the pasta is cooking, taste the sauce and correct the seasonings by adding salt and/or pepper to taste.
11. Once it is to your liking add about half of the parmesan cheese to the sauce and stir well.
12. Once the pasta is done grab the pasta with some tongs, straight out of the water and put it into the sauce.
13. You want some of the water to get into the sauce because it is starchy and helps everything stick together.
14. Toss the pasta and sauce together well, top it off with the rest of the cheese and serve.
15. Enjoy.

garlic, onion, tomatoes, red wine, italian seasoning, fresh basil, red pepper, salt, angel, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/pancetta-pasta-2/ (may not work)