penne with pancetta, onion, and tomato... 25 minutes

the goods:

16 oz. penne

1 small garlic clove, sliced thin

1/2 cup diced pancetta or bacon

1/2 cup thinly sliced onion

1 pinch chopped fresh rosemary

2 large pinches salt

2 grinds of fresh pepper

1 pinch red pepper flakes

28 oz. can crushed tomatoes

1 tablespoon butter

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

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

Meanwhile, heat a large saute pan over medium-high and cook pancetta until golden.

Add garlic and saute until golden. Add onions and saute 3-4 minutes, or until onions are soft. Add rosemary, salt, black pepper, and red pepper flakes and stir for 30 seconds. Add tomatoes and simmer for 6-7 minutes.

Swirl butter into sauce.

Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed into pasta.

Sprinkle in parsley and cheese and toss together to serve.