Bucatini Alla Matriciana

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Ingredients

1 pound bucatini pasta
4 tablespoon extra-virgin olive oil
1 onion, sliced thin
¼ pound pancetta (Italian bacon) cubed
2 cloves garlic, mashed
1/2 teaspoon hot crushed red peppers
1 pound ripe red cherry tomatoes
1 cup tomato sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
1 pound basket cheese
1/2 pound fresh mozzarella, thinly sliced

Instructions

Bring a 6-quart pot of water to boil. Add salt and then pasta and cook until "al dente," about 7 to 9 minutes. Drain and set aside.

Heat olive oil in a 10-inch skillet. Add onion, pancetta, garlic and red pepper and cook for 5 minutes under medium heat. Add cherry tomatoes, tomato sauce, salt and pepper and cook for 15 minutes until thickened. Add basil and toss sauce with pasta add ricotta and toss, top with mozzarella cheese, and serve.