She is so used to traditional family pasta dishes that we make over and over, so we are exploring other pasta options.
This is delicious
1/2 pound Panchetta cut into small thick strips
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 (14.5 ounce) cans whole tomatoes
1 1/2 pounds linguine pasta, uncooked
3 tablespoons chopped fresh basil
Grated Parmesan or Romano cheese to taste
Cook Pancetta in a large saucepan over medium high heat until crisp, about 5 minutes. Remove from pan. Leave drippings in the pan, cook until translucent. Stir in garlic and red pepper flakes and 1/2 the basil; cook 30 seconds. Add canned tomatoes, undrained; simmer 15 minutes, breaking up tomatoes.
Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
Stir rest of basil into the sauce, and then toss with cooked pasta. Serve with grated cheese.