Rigatoni Pomodoro con Pancetta

I created this pasta with what was in the fridge and had this for lunch today. And so did my daddy. And my mommy too. It turned out quite lovely.

1 lb any Pasta variety (I used Mezzi Rigatoni)
1 26oz jar of Tomato Sauce
1/2 cup Ricotta cheese
7 slices of thinly sliced Pancetta
6 slices of good Pepperoni
Fresh Basil
3 cloves of Garlic (or more, depending on your taste)
Olive Oil
Parmesan (preferably grated)
Red Chilli Pepper flakes

de steps:

1.) Bring water to a boil in a saucepan; add a couple tablespoons of olive oil and a sprinkle of salt- it gives the pasta nice flavor, and it prevents your noodles from sticking together. Cook al dente.

2.) Meanwhile, heat up a saute pan with olive oil; while that's heating up, mince your garlic, and julienne-cut your basil (about three-four leaves)

3.) Add the garlic and basil to the heated saute pan, and saute for about a minute. Add a pinch or two of the red chilli flakes.

4.) Place your pancetta and pepperoni on the saute pan, and heat through giving a bit of a pan fry, about a minute or two-remove from heat and set aside.

5.) On a cutting board, mince up the pancetta real fine, to the consistency of corned beef hash. Stack up the pepperoni and cut up in eighths.

6.) Pour the entire jar of tomato sauce onto the saucepan, and add a ladle of pasta water and a drizzle of olive oil.

7.) Add the meats to the sauce and stir in. Add the ricotta and mix well.

8.) Mix together the pasta and the sauce...serve!

Mangia (: