3/4 lb (375 g) penne rigate

1 onion, chopped

1 clove garlic, chopped

1/2 lb (225 g) mild or hot pancetta, chopped

1 pinch hot pepper flakes

3 tablespoons (45 ml) olive oil

1/2 cup (125 ml) white wine

1 can (540 ml/19 oz) crushed tomatoes

1/2 cup (125 ml) grated Parmigiano-Reggiano

Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.

In a large skillet over medium-high heat, brown the onion, garlic, pancetta and hot pepper flakes in 30 ml (2 tablespoons) oil. Deglaze with the wine, bring to a boil and reduce by half. Add the tomatoes and continue cooking for around 5 minutes. Season with salt and pepper.

Add the pasta and cheese.

Toss well and adjust the seasoning.

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