Pasta Amatriciana a.k.a Piccolini

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1/4 pound pancetta, chopped, can substitute bacon
2 tablespoons Extra Virgin Olive Oil
3 cloves garlic
red pepper flakes, 1 or 2 shakes, depending on how spicy you like it
1/2 onion, minced
1- 28 oz can crushed tomatoes
2 sprigs fresh oregano
parsley
1 pound penne pasta, we like the mini-penne

In a large skillet, brown pancetta (or bacon), remove from pan and drain on paper towels.

Add olive oil, garlic and red pepper flakes to pan.

Heat till garlic sizzles.

Add onion and cook 5 minutes.

Add tomatoes and herbs stir in reserved pancetta (or bacon).

Heat through and reduce heat to low.

Simmer until pasta is ready.

Start large pot of water for pasta, cook according to package directions.

Drain pasta and return to hot pot, add sauce and toss.

I found this recipe on the internet when we returned home from Rome. We had so many incredible meals there and hope to return one day to explore some more. This one is especially a hit with Jonah. He calls it Piccollini. Long story made short...the box of mini penne pasta from Barrilla is called "Piccolini".  I love how family traditions are sometimes started and it only make sense to the family.