- 12 Ounces penne pasta or any pasta shape of your choice
- 1 Tablespoon olive oil
- 4 Ounces pancetta, diced into 1/4-inch pieces
- 4 cloves garlic, sliced
- 29 Ounces tomato sauce, such as Hunts
- 1 Teaspoon granulated sugar
- ½ Teaspoon Italian seasoning
- 1/3 Cup pickled cherry peppers, (about 3 peppers) seeds removed and peppers torn or chopped into bite-size pieces
- 2 Tablespoons fresh chopped parsley
- ¼ Cup freshly grated Parmigiano-Reggiano
Fill a large pot with water, add a pinch of salt and bring to a boil.
In a large skillet with high sides, add the olive oil and heat it over medium heat. Add the pancetta and cook until the pancetta renders its fat and crisps up a bit. This will take around 5 minutes. Add the garlic, saute for an additional 2 minutes or until the garlic lightly browns.
Add the tomato sauce, the Italian seasoning, and sugar. Give everything a nice stir, bring the mixture up to a boil, reduce the heat to medium low. Partially cover the skillet with a lid and simmer for 25 minutes.
About 10 minutes before the sauce is done cooking, the pasta water should be boiling. Add the pasta, cook according to package instructions and drain well.
Add the cherry peppers to the sauce along with a good pinch of salt and pepper. Stir in the pasta, parsley, and cheese.
Serve right away!