Portobello Mushroom Hot and Sweet Pepper Ragu with Pappardelle

Ingredients

• 2 Italian red cherry peppers or 2 large Fresno chile peppers
• 1 large or 2 medium red bell peppers
• 1/4 cup EVOO
• 1/4 pound pancetta or guanciale, chopped into batons
• 4 to 5 portobello 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 32-ounce can whole D.O.P. San Marzano tomatoes
• 1 pound pappardelle
• Pecorino cheese, grated, for serving

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