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1
Put a large pot of salted water on medium-high heat (about 6 qts water to 2 tbs salt).
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2
Bring to a boil and cook pasta until al dente.
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3
Drain, saving about a mug full of cooking water.
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4
Set pasta and reserved cooking water aside.
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5
Heat olive oil in a large skillet.
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6
Add onions and garlic.
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7
Saute over medium heat until transparent.
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8
Create a space in the middle of the skillet by pushing onions and garlic to the side.
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9
Spread the pancetta in the open space and cook until it starts to brown.
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10
Mix together pancetta, onions and garlic, and add peppers.
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11
Keep sauteing until everything turns a nice golden brown color.
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12
Add tomatoes to onion mixture, breaking each one up with your hands.
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13
When all of the tomatoes have been added, pour the sauce from the can into the skillet.
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14
Add salt and pepper to taste (dont be shy with the salt).
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15
Cook for about 15 minutes, until sauce thickens and all the flavors pull together.
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16
This is not meant to be a heavy sauce, rather it should give a nice coating to the pasta.
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17
Toss pasta in the skillet with sauce over low-medium heat.
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18
Add cheese, an extra drizzle of olive oil and as much cooking water as you need to extend the sauce so that it coats all of the pasta.
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19
Keep tossing until all of the pasta is well dressed and heated throughout.
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20
Taste and adjust seasoning to get it just rightyou may want to add more olive oil, cheese, salt and/or pepper.
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21
Enjoy!
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22
Note: The amount of pepper you use and whether you seed and de-vein the fresh ones depends on how spicy you like your food.
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23
Also, the type of pepper you use will impact the taste of your sauce, so play around.
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24
Ive used everything from red jalapenos to (fewer) scotch bonnets.
