Pens to, on the fly!

 As he writes Vincenzo Buonassisi:  "The main difference from bucatini matriciana (sic!) is that in this recipe the tomato is abundant and can better balance the strongest taste of the bacon ..."
I would also add the presence of garlic in good quantities (and maybe onion...).
Without neglecting the fact that the amatriciana sauce uses bacon; not the smoked bacon...
In any case, the pepper will never be lacking: so much and spicy.

Like other dishes of this type it is generally a dish that is prepared at the moment, with the sauce that browns in the pan while next to it, in boiling water, it cooks the pasta;
maybe giving the final touch by jumping penne and sauce in the pan in front of the guests: after all a little 'theater never hurts.
(although I myself love to have my version of angry ready in the freezer for emergencies ...)

Here's how to cook it in my own way.

Ingredients for four people:

Preparation:

Boil water for pasta and diced bacon.
Chop the garlic fine or, if you prefer, crush him with the knife blade to remove it then after cooking.
Sauté garlic, bacon and red pepper in a large skillet.
Meanwhile salt the boiling water and throw the pasta.

Pour the peeled tomatoes into pieces or the fresh tomatoes, blanched and peeled.
Season with salt and pepper and continue cooking over high heat.

Drain the pasta al dente and pour into the pan with the sauce.
Continue cooking, always on a high heat for a few minutes; always scrambling.

Remove from heat, season with parsley (or basil), chopped and grated pecorino.

Bring to the table and ... do not forget a beautiful jug of water; as well as one of wine!

A well-polished pan always indicates the popularity reached the record ...

ADVICES AND NOTES:

• Vincenzo Buonassisi, The Small code of pasta, BUR, Milan, 1973
• Sale: be careful with salt: pancetta and pecorino are already quite salty in themselves.
• Those who want a more intense tomato flavor, can add a teaspoon of tomato paste.