• Salt to taste
• 4 tablespoons olive oil
• 1/3 pound pancetta, diced
• ½ cup thinly sliced onion
• 3 garlic cloves, minced
• 1/3 cup dry white wine
• 1 32-ounce can Italian plum tomatoes
• 1 teaspoon ground black pepper
• 1 pound penne
• ¼ cup grated Parmigiano-Reggiano
Bring salted water to a boil for the pasta.
In a large saute´ pan, heat the olive oil over medium heat. Add the pancetta and cook until almost crisp, about 6 minutes. Add the onion and saute´ until soft, about 4 to 5 more minutes, stirring often. Add the minced garlic and cook until light brown. Add the wine, deglaze the pan, and reduce the liquid by two-thirds. Add the tomatoes and, with a wooden spoon, break them up as they cook. Increase the heat to a medium-high and bring the sauce to a rapid simmer. Simmer for 15 minutes. Meanwhile, cook the pasta until al dente. Season the sauce to taste with salt and pepper. Toss the pasta with the sauce. Serve with grated cheese on top.