Good Pasta Sauce - All'Amatriciana Sauce

I enjoy eating pasta dishes because they fill me up, are generally easy to make, leave plenty of leftovers (for now), and can be customized, so to speak, with the sauce, pasta type, garnish, etc. A new favorite sauce of ours is all'amatriciana sauce. It's a little bit sweeter than a regular marinara sauce, due largely to the yellow onion, but still has a nice salty attribute due to the pancetta or bacon.

Here's a recipe that has the specifics for the all'amatriciana sauce, but I'll list them here too:

All'Amatriciana Sauce:

Ingredients:
* 2 tablespoons olive oil
* 6-8 ounces pancetta or slab bacon, diced (depends on how much you like)
* 1 yellow onion, finely chopped
* 2 garlic cloves, minced
* Pinch (OR MORE!) crushed red pepper flakes
* 1 (28-ounce) can tomato puree
* 1/2 teaspoon kosher salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/2-1 cup grated Pecorino Romano (again, do you like more cheese?)

Directions:
In a large heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

I adapted this online recipe slightly to the one I have in a cookbook as well as to my own taste as noted in parentheses in the ingredients. If you use the 28 oz. can of tomato puree, this sauce is good over a pound of pasta and can serve several people. You can probably also use crushed tomatoes, I doubt it matters that much.

As for amount, with a pound of spaghetti, we generally have many servings left for leftovers. It's good stuff people!