Categories: Pasta, Italian 
      Yield: 4 servings 
  
  1 1/2 lb Rigatoni 
      1 lg Onion; finely chopped 
      1 cl Garlic; chopped 
      2 oz Pancetta bacon 
           Extra virgin olive oil 
  1 1/2 c  Italian tomatoes 
           -canned, peeled, hand broken 
           Parmigiano-Reggiano 
           -freshly grated 
           Fresh ground black pepper 
  
  Cut pancetta bacon into very fine julienne strips. 
  In a large skillet, saute the onion in oil over medium heat until it starts 
  to become transparent. Add the pancetta and fry gently until the onion is 
  golden brown and the pancetta transparent. Add the tomatoes, salt and 
  pepper, and cook over high heat for 10 minutes. 
  Meanwhile cook the pasta uncovered in boiling salted water, stirring 
  occasionally with a plastic or wooden fork. For cooking time, see package 
  instructions. 
  When the pasta is ready, drain in a colander, then add to the sauce over 
  low heat. Mix gently, top with cheese and serve immediately.