Amatriciana Pasta

First, slowly render pancetta in a pan until the fat turns glossy and the edges start to crisp. Next, add red onion and red pepper flakes, followed by a little rosemary, letting everything cook down until fragrant. Deglaze the pan with a splash of red wine, then add crushed tomatoes and simmer for some time. Cook the pasta separately according to package directions. Once the sauce is ready, add the pasta straight into the sauce, tossing until everything comes together. Finish the dish with Parmesan cheese and another pinch of red pepper flakes.