Bucatini with Tomato Sauce

Blanch the tomatoes for a few seconds in boiling water. Rinse the tomatoes under cold water and peel. Remove the seeds and finely dice. Rinse the chili, then halve lengthwise. Remove the seeds and finely dice. Peel and finely dice the onion and garlic. 

Finely dice the pancetta. Heat the oil in a pan, and sauté the pancetta briefly. Add the onions, and continue to cook for 5 minutes over low heat. Mix in the garlic, chili, and diced tomatoes. Cover and cook for 12-15 minutes over low heat.