Penne with a Spicy Tomato Sauce from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• 1 pound penne
• 12 medium sized fresh basil leaves, coarsely shredded
• 2 ounces pancetta sliced ⅛-inch thick and cut into ¼-inch wide strips
• ⅓ cup extra virgin olive oil
• ½ teaspoon finely chopped garlic
• ¼ teaspoon crushed red pepper flakes
• 3 cups canned whole peeled tomatoes, roughly chopped
• Salt
• 2 tablespoons freshly grated pecorino Romano cheese