2 TBS extra virgin olive oil (vegetable oil)
1/4 lb pancetta, chopped (1/2 lb bacon, chopped)
1 med. onion, chopped
4-6 cloves garlic, chopped
1 tsp red pepper flakes (a generous sprinkle of red chili powder)
1 can, 28 oz, crushed tomatoes (2 cans, 14 oz, petite diced tomatoes + 1 can tomato sauce)
2 TBS chopped fresh parsley (1 TBS dried parsley flakes)
salt and pepper
1 lb bucatini pasta (spaghetti)
grated parmesan (I also added some shredded mozzarella)
(I wanted creamier sauce, so I added two large spoonfuls of sour cream)
Put a large pot of salty water on to boil for your pasta. Put the past in as soon as your water's boiling. Cook pasta to al dente.
Meanwhile, heat a large, deep skillet over medium-high heat. Add oil and pancetta(bacon). Cook for 2-3 minutes, and then add the onions, garlic, and red pepper flakes(chili powder). Cook until the onions are translucent, 7-8 minutes. Add tomatoes and parsley. Season with salt and pepper(this is where I added the sour cream). Simmer over low heat until your pasta is done cooking and you are ready to serve.
When your pasta is done, drain it well, but don't rinse it, and toss it in the sauce. Sprinkle with the cheeses and enjoy.