Kosher salt
1 lb. penne rigate 
2 tbsp. extra virgin olive oil
6 oz. of sliced pancetta, diced into small pieces
1 red onion. chopped
4 cloves of garlic, finely minced
1/2 tsp. red pepper flakes ( I think I used one teaspoon!)
1/2 c. chicken broth
2 pints cherry tomatoes, assorted colors
2/3 c. flat leaf parsley, finely chopped
Splash of balsamic vinegar
Cracked black pepper
1 c. basil leaves, torn
2/3 c. parmigiano reggiano cheese, grated
 
Bring a large pot of water to boil. 
 
Meanwhile, heat a large skillet with 2 tbsp. oil. over medium-high heat. Add in the pancetta. Cook until golden and crisp about 5 minutes. Add the chopped red onion, garlic, and red pepper flakes. Cook 4 minutes, or until onion is softened. Stir in the broth and scrape up any brown bits off of the bottom of the pan. Let cook for 1 minute more. Add the tomatoes and the parsley and season with salt and pepper. Cook tomatoes until they burst, about 10 minutes. At the very end, splash a little balsamic vinegar. 
 
While tomatoes are cooking, salt the pasta water generously and add in the pasta. Cook until al dente, or about 8 minutes. Reserve 1/2 c. of pasta water. Drain pasta. 
 
Add the pasta into the tomato pan sauce. Sprinkle with some of the basil and cheese. If the pasta needs more liquid, add in some of the pasta water until the sauce is to your desired consistency. 
 
Serve on individual plates and top with more cheese and basil.