Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Yellow Onion -- chopped
Fine
2 tb Butter
3 tb Vegetable Oil -- (or olive
Oil)
1 sl Rolled Pancetta -- * see
Note
1 1/2 c Canned Italian Tomatoes
1/2 sm To 1-Dried Hot Red Pepper --
-chopped fine
Salt -- to taste
1 lb Pasta
3 tb Parmesan Cheese -- freshly
Grated
1 tb Romano Cheese -- freshly
Grated

* 1/4 inch thick, cut into strips 1/2 inch wide and 1 inch long (or
bacon, if pancetta not available)

Saute the onion in a saucepan with all the butter and oil until it is
pale gold. Add the strips of pancetta and saute for about a minute.
Add the tomatoes, chopped hot pepper and 1 1/2 tsp of salt. Cook over
medium heat, uncovered. The sauce is done when the tomatoes and the
cooking fat separate, about 25 minutes. Turn off the heat and taste
for salt.

Add sauce to cooked pasta and mix. Add the Parmesan and the Romano
and mix very thoroughly

Recipe By : The Classic Italian Cookbook by Marcella Hazan

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