PANCETTA/BACON & TOMATO SAUCE C.B. in progress!

This is really simple and good, quite rich but not a lot of total fat. I have made it a few times and am still working on it. If you follow this recipe, you will be surprised at what you get. Do not add more bacon or pancetta than called for. It makes the recipe too rich!

1 TBSP. olive oil
2 garlic cloves, finely sliced
½ C. diced pancetta or diced thick sliced bacon (3 slices of thick sliced bacon)
1/8 TSP. red pepper flakes
1 14 oz can diced tomatoes, drained (reserve juice), and finely chopped
½ C. white wine or dry sherry for deglazing the pan
6 oz. Dried pasta (preferably tubes, penne, etc.)
½ medium onion finely chopped
2 TBSP. chopped fresh basil
Pecorino Romano cheese, grated, for topping

Sauté meat in olive oil and red pepper flakes until just lightly browned in a large saute pan over medium heat. Add garlic and onion and continue cooking for 3 - 5 minutes, or until onion is wilted and browning a little. Deglaze pan with wine or sherry and reduce by about ½. Add tomatoes and cook for 3 - 5 minutes. Then add tomato juice and simmer on low-medium heat for an additional 8 - 10 minutes.

Have pasta cooked until al dente & lightly oiled and add to sauce and warm. Use pasta water if too thick. Or, cook pasta within one minute of being cooked and add to hot sauce. Cook for an additional minute. Top with grated fresh cheese and the basil.