1 T salt
1 small carrot
1 stalk celery
3 T olive oil
6 oz chopped pancetta
6 cloves garlic, sliced thickly
¼ c chopped fresh basil
2 T chopped fresh Italian parsley
¼ t red pepper flakes
12 oz canned Italian style tomatoes, drained, peeled, and chopped, juice reserved
1 c white wine
½ t salt
¼ t pepper
1 c peas
1 lb penne pasta
6 T freshly grated romano cheese
Bring a large pot of water with the salt to a boil over high heat. Make a mirepoix with the carrot, celery, and onion by finely chopping or gently whirling them in a food processor until just blended. In a large sauté pan, heat the olive oil over medium heat and add the pancetta; sauté until it starts to brown, 2-3 minutes. Add the prepared mirepoix, garlic, basil, parsley, and red pepper flakes and sauté until tender, 3-4 minutes.
Stir in the tomatoes and cook until their water has evaporated, 7 minutes or so. Deglaze the pan with wine and continue cooking to reduce liquid by half. Add the reserved tomato juice, the ½ t salt, and ¼ t pepper and bring to a boil. Simmer until thickened to a sauce-like consistency, 10-12 minutes. Stir in the peas and cook until tender, 3-5 minutes.
Cook the pasta in the boiling salted water according to package directions. Drain and return to pot. Pour the sauce over the pasta and simmer over a low heat, stirring constantly until the pasta is well coated, about three minutes. Turn the pasta out onto a warmed serving dish and sprinkle with the cheese. Serve immediately.