Pasta with California Avocado Pancetta, Tomato, and Hot Pepper

== Ingredients ==
* 1 onion, chopped
* 1 tbsp unsalted butter
* 1 tbsp olive oil
* 4 oz pancetta, sliced ¼-inch thick, cut in thin, 1-inch strips
* 3 cups canned Italian tomatoes, chopped (with juice)
* 1 small, dried hot red pepper chopped finely or to taste
* ½ tsp salt
* 1 pound penne or other short pasta
* 2 California avocados
* 2 oz freshly grated Parmesan cheese
* 1 oz freshly grated Romano Pecorino cheese
== Directions ==
# Sauté onion in butter and oil until golden, about 5 minutes.
# Stir in pancetta strips; sauté until cooked but not browned, about 5 minutes.
# Stir in tomato and juice, hot pepper, and salt.
# Simmer, uncovered, until liquid reduces and fats pool on surface, about 25 minutes.
# Add more salt to taste, if necessary.
# When sauce is almost done, cook pasta in salted, boiling water according to package directions; drain well.
# While pasta cooks, cut avocados into small dice.
# Toss pasta with sauce, then with avocado and cheese.
Category:Hass avocado Recipes
Category:Parmesan cheese Recipes
Category:Tomato Recipes
Category:Romano Recipes
Category:Penne Recipes
Category:Bacon Recipes