Conchiglie with Amatriciana Sauce

Ingredients

• 28 ounce canned tomatoes diced undrained canned
• 0.3 teaspoon pepper red crushed
• 3  garlic cloves minced
• 1 medium onion sliced into 1/4-inch wedges cut in half crosswise and
• 0.3 cup pancetta diced
• 8 teaspoons parmigiano-reggiano cheese fresh grated
• 12 ounces conchiglie rigate uncooked (small seashell pasta)
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat a large saucepan over medium-high heat.
2. Add pancetta; saut 2 minutes or until browned.
3. Add onion and garlic; reduce heat to medium, and cook 7 minutes or until onion is lightly browned.
4. Add tomatoes, red pepper, and salt; simmer, uncovered, 30 minutes.
5. While sauce simmers, cook pasta according to package directions, omitting salt and fat.
6. Drain pasta, and return to pan.
7. Add sauce, and toss to coat. Spoon pasta into individual bowls, and sprinkle with cheese.
8. Amatriciana (ah-mah-tree-CHAH-nah), a tomato-based sauce with pancetta, garlic, and crushed red pepper, is named for the small town of Amatrice. It's perfect served over conchiglie (con-KEE-lyay).