INGREDIENTS:
2 tbsp extra-virgin olive oil
1/2 c chopped pancetta
1 small white onion, peeled and diced
2 tbsp La Spaghettata
4 cups fresh or canned plum tomatoes
salt and pepper
1/2 c grated pecorino romano cheese
1 lb. bucatini


DIRECTIONS:
Heat the olive oil in a saute pan and add the pancetta. Cook on med. for about 10 minutes. Add the onion and continue to saute until the onion is soft. Next, add the tomatoes with a dash of salt and pepper and cook covered for about 10-15 minutes. Add La Spaghettata and cook for 5 minutes. Boil the bucatini until it is al dente. Strain the pasta and toss with the sauce. Top with pecorino romano cheese.