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.