Pasta Amatriciana

From Rachael Ray

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 lb pancetta, chopped
• 2  tablespoons extra virgin olive oil
• 3  garlic cloves, minced
•  red pepper flakes (a couple of shakes)
• 1⁄2 medium Spanish onion (minced or grated)
• 1 (28 ounce) can crushed tomatoes
• 2  sprigs fresh oregano, chopped
• 2 -3  tablespoons  chopped fresh flat leaf parsley
• 1  lb penne or 1  lb rigatoni pasta, cooked until al dente

Directions

1. In a large skillet, brown pancetta over medium heat; remove from pan and drain on paper towels; wipe out the pan.
2. To the pan, add olive oil, garlic, and crushed red pepper; heat until the garlic speaks.
3. Add in the onion; cook 5 minutes to sweeten the onion.
4. Add in the tomatoes and herbs; stir in reserved pancetta.
5. Heat through and decrease heat to low; simmer until the pasta is cooked, drained and ready to serve.
6. Combine the sauce and pasta in a hot pot and dump onto a serving platter.