Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce)

Ingredients

• 4 ounces guanciale 
• 3 leaves basil fresh
• 1 pound bucatini pasta (hollow spaghetti)
• 2 tablespoons butter 
• 28 ounce canned tomatoes canned
• 3 tablespoons pickled cherry peppers italian hot chopped
• 2 tablespoons evoo 
• 1 handful flat-leaf parsley leaves fresh chopped
• 1  fresno and jalapeno peppers seeded chopped
• 3 cloves garlic sliced chopped
• 6 servings pecorino cheese 
• 2  cubanelle peppers seeded chopped
• 2 medium bell pepper red seeded chopped
• 1  onion red chopped
• 6 servings salt and pepper black freshly ground
• 2 cups tomato sauce 

Equipment

• bowl
• frying pan
• ladle
• pot
• dutch oven

Directions

1. Watch how to make this recipe.
2. Heat a deep skillet or Dutch oven with the EVOO, 2 turns of the pan, over medium-high heat.
3. Add the guanciale and brown until lightly crisp.
4. Add the garlic, bell pepper, cubanelles, onions and fresno peppers, and cook until tender, 7 to 8 minutes.
5. Add the pickled peppers and a big splash of their juice, about 2 tablespoons, and deglaze the pan - hold your head back or you'll really clean out your sinuses.
6. Add the tomatoes and crush up a bit, then stir in the passata and basil. Simmer to thicken 30 minutes or so.
7. Add the parsley, season with salt and pepper. Cool and store for a make-ahead meal. Reheat over medium flame.
8. To serve: While the sauce heats, bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a ladle of the starchy cooking water and drain. Toss the pasta with the butter and half the sauce.
9. Add a little starchy water if too thick.
10. Serve the pasta in shallow bowls, topped with the remaining sauce and pecorino cheese.