November 12, 2008
2 Tbs Olive Oil
1 Medium red onion, finely chopped
1/2 pound guanciale, pancetta or bacon, one inch strips 1/4 inch thick
1 24oz jar Rocky's Organic Oregon Tomato Sauce
1/2 tsp red chile flakes
salt
1/4 cup freshly grated pecorino romano
1 pound penne pasta
Saute the onion and guanciale in the oil over medium heat until the onions soften and the guanciale is starting to brown and crisp. Add the tomato sauce and cook over medium heat, stirring occasionaly. Cook the pasta in salted boiling water until al dente, then drain and add to the sauce, tossing to combine. Divide onto four plates and sprinkle with cheese.
