Penne With Pancetta, Onion and Tomato

• ounces penne↗8 ounces
• cup olive oil↗1⁄4 cup
• small garlic clove, sliced thin↗1
• cup diced pancetta or 1/2 cup bacon, cooked but not drained↗1⁄2 cup
• cup thin sliced onion1⁄2 cup
• pinch chopped fresh rosemary1 pinch
• pinches kosher salt (large pinches)↗2 pinches
• fresh pepper, 2 grinds↗
• pinch crushed red pepper↗1 pinch
• cups crushed tomatoes↗2 1⁄2 cups
• tablespoon butter↗1 tablespoon
• cup chopped parsley1⁄4 cup
• cup grated parmesan cheese1⁄4 cup

Step-by-step instructions

1. 1

   Bring a large pot of salted water to a boil. Add Penne and cook until al dente, about 10 minutes. Drain.

2. 2

   While pasta is cooking, heat oil in a large saute pan. Add garlic and saute until golden. Add pancetta (or bacon) along with its juices and onions. Saute for 3-4 minutes or until onions are soft. Add rosemary, salt, black pepper and crushed red pepper and stir for 30 seconds. Add tomatoes and simmer for 6-7 minutes. Swirl butter into sauce.

3. 3

   Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed by the pasta.

4. 4

   Sprinkle in parsley and cheese. Toss together and serve.