Ingredients

8 oz penne

1 garlic clove, sliced thin

1/2 cup diced pancetta or bacon, cooked but not drained

1/2 cup thin sliced onion

1 pinch chopped rosemary

2 large pinches Kosher salt

2 grinds fresh pepper

1 pinch crushed red pepper

28 ounces crushed Italian tomatoes

1 tbl butter

1/4 cup chopped parsley

1/4 cup grated parmesan cheese

Preparation

  1. Fry pancetta/bacon. Save grease.

  2. Bring a large pot of salted water to boil. Add the penne & cook until al dente, 10 minutes. Drain.

  3. While pasta is cooking, add garlic to bacon grease & saute until golden. Add pancetta/bacon along with juices & onions. Saute for 3-4 minutes or until onions are soft. Add rosemary, salt, pepper & crushed red pepper & stir for 30 seconds. Add tomatoes & simmer for 6-7 minutes. Swirl butter into sauce.

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

  5. Sprinkle in parsley & cheese. Toss together & serve.