Penne all'Arrabbiata

This very simple spaghetti sauce appeared frequently and deliciously on menu in Italy during the summer of 1989 and I have attempted my own version.  It appears to be a rather plain sauce but it really has a punch: "arrabbiata" means agry!  It stands up well to thicker pastas like penne which I recommend in place of spaghetti.  Pancetta is the unsmoked Italian version of bacon and is easily obtained sliced from a roll at an Italian market.

• 3 slices pancetta, 1/8" thick, diced
• 3/4 cup onion, chopped
• 5 cloves garlic, finely minced
• 28 oz can Italian peeled plum tomatoes
• 2 inches tomato paste (from a tube!)
• 1 inch anchovy paste (from a tube)
• dried red pepper (flakes or chopped whole)
• oregano
• fresh basil
• salt, pepper 

1. Saute the cubed pancetta slowly to render the fax and brown slightly.  Halfway through add the onions.  Near the end add the garlic and red pepper (the amount depends on the strength of the peppers (the amount depends on the strength of the peppers and one's taste but the sauce should have punch).
2. Add the tomatoes, the tomato and anchovy pastes, and the seasonings and reduce the large amount of liquid in which the tomatoes were packed to a sauce consistency over high heat.
3. Serve over hot penne with grated parmesan and pecorino romano.