One pot Amatriciana

Saute four ounces of cubed pancetta four to six minutes until it begins to crisp and brown.

Add an eight ounce can of crushed tomatoes, scraping up anything on the bottom, and half a teaspoon of crushed red chili flakes.

Cook about ten minutes until the liquid has reduced and the sauce starts to look dry.

Add twelve ounces of water and half a pound of pasta, stirring and shaking immediately so it does not stick together.

Cover and simmer over low heat, stirring frequently, a few minutes longer than the package directions.

Add water a quarter cup at a time if it gets too dry.

Once al dente, finish with an ounce and a half of grated Pecorino Romano and another quarter cup of hot water if it goes gluey.