Penne With Tomatoes, Pancetta, and Red Pepper

• butter↗3 tablespoons
• vegetable oil↗2 tablespoons
• inch thick slice pancetta, diced into 1/4 inch pieces↗1⁄4
• onion, finely diced↗3⁄4 cup
• canned Italian plum tomatoes, chopped (or can use fresh)↗2 cups
• red pepper flakes (to taste)↗1⁄4 teaspoon
• salt↗
• penne↗1 lb
• parmesan cheese, grated↗4 tablespoons
• parsley, chopped fresh↗1 tablespoon

Step-by-step instructions

1. 1

   In a large skillet heat butter and oil and saute pancetta until they brown, about four minutes.

2. 2

   Add onion and cook for four more minutes, until opaque.

3. 3

   Add tomatoes, salt and pepper. Simmer for 20 minutes or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from heat.

4. 4

   Meanwhile cook the penne until al dente. Drain and return to pot.

5. 5

   Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.