Pasta with California Avocado Pancetta, Tomato, and Hot Pepper

Ingredients

 * 1 onion, chopped
 * 1 tbsp unsalted butter
 * 1 tbsp olive oil
 * 4 oz pancetta, sliced ¼-inch thick, cut in thin, 1-inch strips
 * 3 cups canned Italian tomatoes, chopped (with juice)
 * 1 small, dried hot red pepper chopped finely or to taste
 * ½ tsp salt
 * 1 pound penne or other short pasta
 * 2 California avocados
 * 2 oz freshly grated Parmesan cheese
 * 1 oz freshly grated Romano Pecorino cheese

Directions

 * 1) Sauté onion in butter and oil until golden, about 5 minutes.
 * 2) Stir in pancetta strips; sauté until cooked but not browned, about 5 minutes.
 * 3) Stir in tomato and juice, hot pepper, and salt.
 * 4) Simmer, uncovered, until liquid reduces and fats pool on surface, about 25 minutes.
 * 5) Add more salt to taste, if necessary.
 * 6) When sauce is almost done, cook pasta in salted, boiling water according to package directions; drain well.
 * 7) While pasta cooks, cut avocados into small dice.
 * 8) Toss pasta with sauce, then with avocado and cheese.