Maltagliati with Onion-Tomato Sauce

• 5 tablespoons extra-virgin olive oil
• 3 ounces thick-cut bacon, in 1/2-inch pieces (1/2 cup)
• 1 medium onion, sliced (1 1/2 cups)
• 1/2 cup celery cut in 1/4-inch dice
• 1 teaspoon salt, or to taste, plus more for the pasta pot
• 1/2 teaspoon peperoncino flakes, or to taste
• 3 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1 pound dry lasagna, broken into irregular pieces about 2 inches wide
• 1 cup freshly grated pecorino, plus more for passing
• A heavy-bottomed skillet or saute pan, 14-inch diameter or larger
• A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

1. Pour 3 tablespoons of the olive oil in the big skillet, and set over medium-high heat.
2. Toss in the bacon pieces and cook, stirring, for a couple of minutes, as they sizzle and render their fat.
3. Stir in the sliced onion, cook 1/2 minute, stir in the diced celery, and season with 1/2 teaspoon or so of salt and the peperoncino.
4. Cook, tossing and stirring frequently, until the vegetables soften and start to color, about 5 minutes.
5. Pour in the crushed tomatoes, season with more salt, stir well, and bring to a boil.
6. Cook the sauce at a nicely perking simmer for 10 minutes or so.
7. Meanwhile, heat 6 quarts of water, with 1 tablespoon salt, to the boil in a large pot.
8. Drop in the maltagliati, and cook only until quite al dente.
9. With a spider, lift the pasta from the cooking pot, drain briefly, and drop it onto the simmering sauce.
10. Toss pasta and sauce together for a minute or two.
11. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot.
12. If the dish is soupy, toss it over high heat until concentrated.
13. Turn off the heat, toss in the grated pecorino, and drizzle over it the remaining olive oil.
14. Serve directly from the skillet, or from a warm serving bowl, passing additional cheese at the table.

extravirgin olive oil, bacon, onion, celery, salt, peperoncino flakes, italian plum tomatoes, lasagna, freshly grated pecorino, skillet, larger

Taken from www.epicurious.com/recipes/food/views/maltagliati-with-onion-tomato-sauce-384336 (may not work)