"Bucatini all'Amatriciana with Spring Peas" – Rachael Ray

Ingredients

• 2 tbsp. EVOO
• ⅓ to 1/2 lb. meaty pancetta, finely chopped
• 1 large onion or 2 medium onions, finely chopped
• 1 large fresh bay leaf
• 1 cup fresh shelled peas
• 4 cloves garlic, chopped
• ½ cup white vermouth or
• 2 cups passata or tomato sauce
• 1 lb. bucatini
• 1 cup grated pecorino or Parmigiano-Reggiano
• Fresh basil, torn, or tarragon, for garnish