Portabella Mushroom, Hot and Sweet Pepper Ragu with Pappardelle – Rachael Ray

Ingredients

• 2 Italian red cherry peppers or 2 large Fresno chile peppers
• 1 large or 2 medium red bell peppers
• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 pound pancetta or guanciale, chopped into batons
• 4-5 portabella mushroom caps, gills scraped, sliced
• 3 tablespoons finely chopped fresh rosemary
• 2 tablespoons thinly sliced fresh sage
• 1 tablespoon finely chopped fresh thyme
• 1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
• 4 large cloves garlic, sliced
• 1 large or 2 medium onions, chopped Salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 1/2 cups dry red wine
• One can whole D.O.P. San Marzano tomatoes (32 ounces)
• 1 pound pappardelle
• Pecorino cheese, grated, for serving