2 T extra virgin olive oil
6 oz pancetta, minced
1 small yellow onion, finely chopped
6 Roma tomatoes, peeled, seeded and diced
salt and freshly ground black pepper to taste
1 lb pasta, such as farfalle of rigatoni
crushed red pepper flakes to taste
½ cup freshly grated Pecorino cheese, plus additional for the table.
Bring a large pot of water to a boil and cook the pasta al dente. Meanwhile, heat the oil in a skillet. Add the pancetta and cook until lightly browned. Add the onion and cook until tender and it starts to get golden. Add the chopped tomatoes and cook very gently, do not allow the tomatoes to get soft. Season with salt and pepper.
Place the drained pasta in a warm serving bowl, add the sauce and toss well. Sprinkle with pepper flakes and grated cheese, toss again and serve.