Heat oil in a large deep sided skillet (or 5 qt. dutch oven) over medium heat. Sauté the meat until crisp and golden.

Drain off the fat from the skillet, leaving two tablespoons of the oil.

Add the pepper flakes and black pepper and stir for a few seconds.

Add the onions and garlic to the skillet and cook, stirring often until soft -- about 8 - 10 minutes.

Add the tomatoes and their juices to the skillet, reduce the heat and bring to a low simmer, stirring occasionally, and let cook for 15 - 20 minutes. Cover with a lid if a thinner sauce is desired; leave uncovered if a thicker sauce is desired.

Cook the pasta according to package instructions to get it done at the same time the sauce will be done. If the sauce has to be turned off to wait for the pasta, all will be just fine. Just make sure the sauce is hot when it goes on the pasta.

When the sauce is done, take it off the heat and stir in the ¼ cup of cheese.

Reserve 1 cup of the pasta water and drain the pasta when it is al dente.

Add the drained pasta to the skillet with the sauce and toss until everything is well coated. Add a little of the reserved pasta water if it is too dry.

Serve immediately.