from Nicole, courtesy of Sunset Magazine
8 oz. penne pasta
4 oz. pancetta, or good quality bacon, cubed
1 C. chopped onion
1 Tbsp. minced garlic
1 large can (28 oz. ) diced tomatoes
1 tsp. each Kosher salt, freshly ground black pepper
1/4 C. grated Parmesan cheese
Cook pasta according to package directions; drain and set aside.
Cook pancetta in large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings. Add onion and garlic; cook, stirring often, until browned, 5 minutes. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half, about 10 minutes. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with parmesan.