Cherry Tomato Spaghetti All'Amatriciana - Rachael Ray - cooking recipe

Ingredients

salt
1 lb spaghetti
3 tablespoons extra virgin olive oil
1/4 lb pancetta, cut into small pieces
1 red onion, chopped
4 finely grated garlic cloves
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine or 1/2 cup chicken broth
2 pints small cherry tomatoes
2/3 cup flat leaf parsley
pepper
1 cup basil leaves, torn
2/3 cup grated parmigiano-reggiano cheese

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes.
Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.