Spicy Bell Pepper + Tomato Sauce With Pancetta

• 2 tablespoons olive oil
• 4 ounces pancetta, cut into small dice (optional)
• 1 large red or orange bell pepper, diced
• 3 cloves of garlic, minced
• 1-2 red chile peppers, cut into small dice
• 1/3 cup dry white wine
• 28 ounces can ground or diced tomatoes
• 1 bay leaf
• salt + pepper, to taste
• 1 pound pasta
• parmigiano reggiano

1. Heat olive oil over medium high heat. When it begins to shimmer, add bell pepper and cook until softened a bit and browned in spots, 3-4 minutes.
2. Add the hot peppers and pancetta, if using, and saute for a minute or two until the pancetta has rendered to your liking.
3. Add in the garlic and stir until fragrant, another 30 seconds.
4. With the pan still on medium high heat, add wine to the pan to deglaze. Let the wine reduce for a minute.
5. Add the tomatoes and bay leaf and turn the heat down to a simmer. Let the sauce simmer for 15-20 minutes until some of the liquid evaporates. Season with salt + pepper to taste. Remove the bay leaf before serving.
6. Cook your pasta to your liking and after draining, add some olive oil to prevent it from sticking. Spoon sauce over pasta in bowls and serve with plenty of shaved parmesan cheese.

olive oil, pancetta, red, garlic, red chile peppers, white wine, ground, bay leaf, salt , pasta, parmigiano reggiano

Taken from food52.com/recipes/32929-spicy-bell-pepper-tomato-sauce-with-pancetta (may not work)