Pimento Pancetta Pasta

1. Heat a saute pan over medium/low heat and slowly cook the pancetta, stirring occasionally until the fat has rendered off and the meat is crispy and light brown.
2. Pour off all but 1 Tablespoon of the resulting fat.
3. To the pancetta add the onions and continue to cook over medium/low heat until the onions are soft and starting to brown around the edges.
4. Add the garlic and allow to cook for one minute.
5. Lightly crush the tomatoes with your hands in a bowl and add them along with the pimentos, red pepper flakes and salt to the pan.
6. Allow sauce to simmer for 10 minutes over low heat to thicken.
7. Meanwhile, bring at least 4 quarts of water to a boil along with 1 Tablespoon olive oil and a dash of salt.
8. Add the pasta to the boiling water and cook until al dente (according to the timing on the package).
9. Drain pasta and combine it with the hot sauce making sure to mix well.
10. Top the sauce coated pasta with parmesan as you plate it. Enjoy!