Ingredients:
Olive oil 
1 package (16 to 18-ounce) pasta
1 medium onion, finely chopped (or half of one large onion)
2 teaspoons garlic paste or about 5 garlic cloves
4 ounces diced pancetta
1/2-1 teaspoon hot red pepper flakes
1 can (28-ounce) Italian plum tomatoes in juice
Parmesan cheese
Directions:
In a large saucepan, heat some olive oil over medium heat. Add onion, garlic paste, pancetta, and red pepper flakes; sauté 2-5 minutes. Stir in tomatoes with juices and some kosher salt to taste, breaking up tomatoes with the back of a spoon. Bring to a boil, reduce heat, and simmer 13-17 minutes. Finish off with a swirl of red wine, butter or cream depending on your mood!Meanwhile, heat a saucepan of salted water to boiling. Add pasta and cook according to package directions; drain. Reserve about 1/2 cup of pasta water.
Add pasta to sauce, tossing to coat, adding pasta water as needed to help coat. Serve with freshly grated Parmesan cheese.
(adapted from Red Book magazine)
