Bucatini all’Amatriciana

Here's a delicious, easy mid-week meal courtesy of Food & Wine!  Pair with a salad and have it for leftovers the next day.  It's really yummy!

INGREDIENTS
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
1/4 pound pancetta, cut into 1/2-by- 1/4-inch strips (we used the pre-cut package at Trader Joe's)
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons dry white wine
One 14.5-ounce can whole peeled tomatoes with their juices, crushed
Salt
Freshly ground pepper
10 ounces bucatini
Freshly grated Pecorino Romano cheese

In a large, deep skillet, heat the oil. Add the onion and cook over moderately low heat until very soft, 7 minutes. Add the pancetta and cook until translucent, 3 minutes.

Add the vinegar, wine, tomatoes and 2 tablespoons of water and simmer until thick, 30 minutes. Season with salt and pepper.

In a pot of salted boiling water, cook the bucatini until al dente; reserve 2 tablespoons of the cooking water. Drain the pasta, add it to the sauce along with the reserved cooking water and cook over moderate heat, stirring, for 1 minute. Remove the skillet from the heat and stir in 3 tablespoons of cheese. Serve right away, passing more cheese at the table.