Pasta With Bacon Onion Fresh Tomato Sauce

Ingredients

• 4 ounces pancetta or guanciale, cut into cubes, or 4 slices thick-sliced bacon, cut into 1/4-inch dice
• 1 to 2 tablespoons extra-virgin olive oil
• 1 cup sliced onion
• 1/4 teaspoon dried red chile flakes
• 1 clove garlic, minced
• 1 1/2 to 2 pounds fresh vine-ripe tomatoes, preferably Early Girl or other thin-skinned types, cored and cut into 1-inch-thick wedges
• 1/2 cup canned tomato puree or 1/4 cup tomato paste (optional)
• 1 pound bucatini or perciatelli pasta (see Note); if unavailable use rigatoni or penne rigate
• -- Kosher salt and lots of black pepper to taste
• 1/2 cup grated Pecorino Romano cheese (or Parmesan in a pinch) + more to serve

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