stick of butter
3 or 4 ounces pancetta
~1/2 teaspoon hot red chile flakes (like for pizza - in fact one or two leftover packets is perfect)
large can of plum tomatoes drained OR 5 or 6 fresh, peeled* and seeded rough chopped
1/2 to 2/3 cup heavy cream
3 or 4 ounces grated Parmesan
8 to 12 ounces big noodles like papperdelle
prepare tomatoes and cut pancetta into 1/2 inch pieces
melt butter over low heat in a skillet
add pancetta and chile flakes, cook till meat starts to change color
start a big pot of salted water to boil
add tomatoes to skillet, cook on low stirring occasionally, 10 minutes
cook pasta in boiling water
add cream to skillet and cook another 10 minutes (low, stirring)
drain pasta and add to sauce or put back in big pot and put sauce in there
add half the Parmesan, mix
serve with remaining Parmesan
recipe is VERY forgiving on amounts and times (except pasta, of course 
)
add more chile for a bigger kick, less if you are a wimp
this is almost Fettuccine Alfredo up 4 or 5 levels. so good, so rich, so fast and easy to make - really good on a cold dark evening.
*boil some water, cut an X in the bottom of tomatoes, drop in boiling water for 50 seconds, then to cold water. peeling comes right off
Edit history
= new reply since forum marked as read
