INGREDIENTS

1. 2tablespoonsextra virgin olive oil
2. 1/4lbpancetta, cut into 1/4 inch slices
3. 3lbsplum tomatoes, peeled and seeded
4. 1/2smallonion, finely chopped
5. 2garlic cloves, minced
6. 2tablespoons choppedfresh sage
7. 1 1/2teaspoonskosher salt
8. 1/2teaspoonfresh ground black pepper
9. 1/3cup fresh gratedparmesan cheese, plus more for serving
10. 1lbfettuccine

DIRECTIONS

1. Heat oven to 400 degrees.
2. In a large, deep oven proof skillet, heat 2 tablespoons oil over medium low heat.
3. Cook pancetta until brown and crisp, about 10-12 minutes.
4. Remove with a slotted spoon onto a paper towel lined plate;set aside.
5. Place tomatoes in skillet with the rendered pancetta fat and remaining olive oil;stir to coat.
6. Roast in oven until the tomatoes are golden brown around the edges and soft, about 25 minutes.
7. Add onion, garlic and sage and stir to combine.
8. Continue cooking 10 minutes more.
9. Remove skillet from the oven; mash with a wooden spoon to break up tomatoes, than add reserved pancetta along with the salt pepper and Parmesan.
10. Meanwhile, cook fettuccine until al dente; drain and toss with tomato sauce.
11. Note: If a thinner sauce is desired, add a little of the pasta cooking water and stir into the tomato mixture before tossing with the cooked fettuccine.
12. Serve hot with fresh grated parmesan on top.