Spaghetti Amatraciana

What a nice way, a switch, to have your spaghetti…  There are many different ways of eating this fun (American) food–  I say “American” because we love it so well over here in the States.  It’s Italian orginated, right?  WRONG!  Marco Polo discovered it in China on his travels and took his delicious discovery to Italy…  and they say I am “uneducated”– my goodness…   Seriously, people– take a look in the mirror at yourselves, you “educated” ones of deception, referring to issues I will not jot down…  “Oh, everyone knows that, for Pete’s sake… ”  I’m sure there are things you don’t know that I do know, “for Pete’s sake”…  Would that make you uneducated, knowing that I know some things that you don’t know?– huh?

…  Yes, I can now smile without having been offended…  let’s eat.

1/2 teaspoon red pepper flakes (or more if you desire more heat in the sauce)

1 28-ounce can whole tomatoes (with juices) lightly pulsed in food processor or blender (…or you can use 1 28-ounce can of crushed tomatoes if you don’t have the other; works just as nice.)

Bring a large pot of water to a boil. 

Place 1 tablespoon of the olive oil and the pancetta OR bacon in a large skillet over high heat and cook until the fat is rendered and the trimmings are crispy.  Pour off the fat and reduce the heat to medium-low.  Add remaining tablespoon of olive oil and 1 tablespoon of butter.  Add shallots and red pepper flakes; cook, stirring for 1 minute.  Add tomatoes and bring to a boil.  Reduce heat, simmer.  Continue stirring for 30 minutes, occasionally…

Swirl in remaining tablespoon of butter.

Meanwhile, generously salt boiling water.  Add spaghetti, cook until tender, but firm…

Drain the pasta; add to the sauce.  Toss and coat, serve with cheese topping spaghetti.