Serves 6 to 8 generously

One 35-ounce can Italian plum tomatoes, pureed in blender or food processor
Salt, to taste
5 Tablespoons extra virgin olive oil, or to taste
2 Tablespoons water
1 medium onion, sliced thin (about 2 cups)
6 ounces sliced pancetta, cut into 1 1/2-inch strips (about 1 1/2 cups)
1/2 teaspoon crushed hot red pepper flakes
1 pound ziti, with ridges
1 cup grated Romano cheese, plus more for passing

In a large skillet, heat 2 Tablespoons of water over medium heat. Add the onions and cook, stirring until wilted, about 4 minutes. Add 2 Tablespoons olive oil and cook 2 more minutes. Add the hot red pepper flakes the pancetta, and the pureed tomatoes and bring to a boil. Adjust the heat to a simmer, and season lightly with salt. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Meanwhile, stir the pasta into 5 quarts of boiling water and cook, stirring occasionally, until done, about 12 minutes.

Reserve about 1 cup pasta-cooking water to use if sauce is too thick to coat the pasta. Drain pasta and return it to the pot; pour half of the sauce over pasta. Bring the sauce and pasta to a boil and drizzle in the remaining 3 Tablespoons olive oil. Add some of the pasta-cooking water, if necessary to loosen the sauce. Remove the pan from the heat, stir in 1 cup of the grated cheese and transfer to a large, heated serving platter or bowl. Spoon the rest of the sauce over the top and pass additional grated cheese separately if you’d like.

From a friend of Chair Ron