Italian Sausage and Pancetta Pasta

1.Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30 minutes until soft and fragrant.

2.Meanwhile, heat a large skillet over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

3.Add the Italian sausage meat to the skillet. Break it up with a spoon and cook until browned and cooked through, about 8-10 minutes. Remove and set aside with pancetta.

4.In the same skillet, add the remaining 1 tablespoon olive oil if needed. Add sliced onions and sauté over medium heat until translucent and starting to caramelize, about 8 minutes.

5.Add sliced red bell peppers to the onions and cook until softened, about 5 minutes.

6.Squeeze the roasted garlic cloves out of their skins and mash them with a fork. Add the mashed roasted garlic to the skillet with onions and peppers. Stir to combine.

7.Pour in the crushed tomatoes, then add dried oregano, red pepper flakes (if using), salt, and pepper to taste. Stir well and bring the sauce to a gentle simmer. Let cook uncovered for 15 minutes, stirring occasionally, to thicken and develop flavor.

8.While the sauce simmers, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.

9.Add the cooked sausage and pancetta back into the tomato sauce. Stir to combine and heat through for 2-3 minutes. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

10.Add the drained pasta to the sauce and toss well to coat evenly.

11.Serve the pasta hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.