Pasta with Pancetta and Cherry Peppers

Ingredients

• 12 Ounces penne pasta or any pasta shape of your choice
• 1 Tablespoon olive oil
• 4 Ounces pancetta, diced into 1/4-inch pieces
• 4 cloves garlic, sliced
• 29 Ounces tomato sauce, such as Hunts
• 1 Teaspoon granulated sugar
• ½ Teaspoon Italian seasoning
• 1/3 Cup pickled cherry peppers, (about 3 peppers) seeds removed and peppers torn or chopped into bite-size pieces
• 2 Tablespoons fresh chopped parsley
• ¼ Cup freshly grated Parmigiano-Reggiano

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