b'I N G R E D I E N T S Pasta MatricianaPasta Matriciana1 28-ounce can Italian peeled tomatoes 3 tablespoons olive oil6 garlic cloves, thickly sliced Drain and chop the canned tomatoes, saving the drained juices to use later in 6 ounces sliced bacon, the making of the sauce. Heat the olive oil and the garlic in a large saut pan cut in 1-inch pieces, or a 6-ounce piece of slab bacon, on medium-high heat until the garlic starts to brown, about 2 to 3 minutes. with the rind removed,Add the bacon, onions and red pepper flakes. Cook until the bacon begins cut in -inch dice to brown and the onions soen, about 2 to 3 minutes. Pour in the red wine andcup chopped onions stir up any brown bits that might be clinging to the boom of the pan. Bring toteaspoon red pepper flakes a boil over high heat for 2 minutes and cook until the wine is reduced by half.cup red wineAdd the tomatoes and chopped basil; bring to a boil, stirring well. Add the 4 tablespoons chopped basil reserved juices from the tomatoes; bring to a boil once again, then simmer for 1 pound dry pasta, preferably 20 to 25 minutes. penne, ziti or rigatoni5 tablespoons grated Romano cheese Cook the pasta in the boiling water according to the directions on the package. Drain well and return to the pot.Pour the sauce over the pasta and cook, stirring, over medium heat for 3 to 5 minutes until the sauce is absorbed. Add the cheese, toss well, and serve.15'