pasta all'arrabbiata

1 1/2 lbs peeled tomatoes
4 to 5 oz pancetta
1 small chopped onion
2 cloves garlic
1/2 pepperoncino (or red pepper flakes if that's all you have)

This is almost the same as l'amatriciana, but a little hotter and with garlic. Make it the same way-- render the pancetta, add onions and garlic then simmer with tomatoes. Also served with pecorino cheese.