Kim’s Amatriciana

subheading: It's unbelievably simple:

Brown the pacetta (1 pkg) or half-lb good bacon. Remove and set aside.

Get rid of most of fat, add a bit of butter and chopped onion (one regular size --recipe sometimes calls fo Vidalia, but we use regular yellow)

Saute 8 to 10 minutes, sprinkle a tsp of red pepper flakes and cook briefly, then add one 20 oz. can of diced tomatoes, re-introduce the pancetta, cook briefly.

Meanwhile heat up water and cook preferred pasta to al dente. Add to sauce pan and combine -- serve with shaved parmigiana regione and sprig of parsley. Voila.

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