Cuori all'Amatriciana

• 2 tbsp, il Fustino Santa Barbara Estate Blend Extra Virgin Olive Oil
• 4 oz, chopped pancetta
• 1/2 tsp, crushed red chili flakes
• 1/2 tsp, fresh cracked pepper
• 1/2 cup, white onion - minced
• 2 cloves, garlic
• 1 can, peeled tomatoes (28 oz)
• salt
• 1 pound, Cuori Heart-Shaped Pasta 
• 1/3 cup, Pecorino - grated

Directions:

In a large skillet over medium-high heat, saute chopped pancetta until crispy, about 5 minutes. Season with a pinch of red chili flakes and pepper, add minced onion and garlic and continue to cook until soft.

Reduce heat to low and add tomatoes, continue to cook for 20 minutes or until the sauce thickens. Make sure to stir occasionally to prevent burning.

While the sauce is cooking, cook pasta according to package instructions. Reserve 1/2 cup of pasta cooking water.

Once pasta is cooked, add to sauce and toss until each piece of pasta is coated. You might need to add a bit of pasta water until sauce is your desired consistency.

Stir in grated pecorino and serve!