Amatriciana - Tomato Sauce with Pancetta and Chili Pepper

From Essentials of Classic Italian Cooking by Marcella Hazen

2 T veggie oil
1 T butter
1 med onion, chopped fine
1/4 inch thick slice of pancetta, cut into strips 1/2 inch wide and 1 inch long
1 1/2 c canned whole peeled tomatoes, drained and cut up
Chopped hot red chili pepper, to taste
Salt
3 T freshly grated parmigiano-reggiano cheese
2 T freshly grated romano cheese
1 lb pasta

Complements Bucatini, penne, rigatoni or conchiglie

1. Put the oil, butter and onion in a saucepan and turn on the heat to medium. Saute the onion until it becomes colored a pale gold, then add the pancetta. Cook for about 1 minute, stirring once or twice. Add the tomatoes, the chili pepper, and salt, and cook in the uncovered pan at a steady, gentle simmer for 25 minutes. Taste and correct for salt and hot pepper.

2. Toss the pasta with the sauce, then add both cheeses, adn toss thoroughly again.