Penne with Pancetta, Provolone and Salami (Penne alla Silana) | Christopher Kimball’s Milk Street |

Ingredients

• 1 pound penne or fileja pasta
• Kosher salt and ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 3-4 ounces pancetta, chopped
• ¾-1 ½ teaspoons red pepper flakes
• 1 28-ounce can whole tomatoes, crushed by hand
• 4 ounces Genoa salami or spicy salami (see headnote), cut into ¼-inch cubes
• 3 ounces provolone or aged provolone cheese, cut into ¼-inch cubes
• 1 cup lightly packed fresh basil, roughly chopped, divided
• 1 ounce pecorino Romano cheese, finely grated (½ cup), divided