[laryb]

This is called Bucatini alla Matriciana, but we usually use tagliatelle, pappardelle, or any other wide noodle. We will sometimes also use guancalle (find it at Publix) and pancetta when we double the recipe. If you want to save money, diced thick bacon works, although we prefer the other meats. It's quick and easy, and full flavored.

1 medium-sized red onion, peeled and sliced
8 ounces pancetta, cut into small dice
3 tablespoons olive oil
11/2 pounds very ripe, fresh tomatoes, chopped; or 1 1/2 pounds canned tomatoes, preferably imported Italian San Marzano, drained and crushed by hand
1/2 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
1 pound bucatini
In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.
Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm.