Pancetta Pasta

Here is a Rachel Ray inspired pasta. Sorry about the noodles... they were what I had. We thought this was pretty good.

Pancetta Pasta
Serves: 2

-1/2 pound pasta (penne, gemelli etc)
-3 oz pancetta slices, diced
-1 small onion, diced
-1 large and 1 small dried bay leaf
-4 garlic cloves, minced
-1 14oz can of diced tomatoes
-3/4 cup chicken broth
-salt and pepper
-olive oil
-Parmesan

1. Cook the pasta according to the package.

2. In a large pan, add some olive oil over medium high heat. Add the pancetta and saute until crisp, about 3-4 minutes. Add the onion and garlic and bay leaves. Cook for about 7-8 minutes. Add the tomatoes and crush them the best you can with a wooden spoon. Add the broth and salt and pepper to taste. Simmer to reduce.

3. Remove the bay leaves and toss the pasta in with the sauce. Serve with parm over top.