Pick a Pepper Pasta Bucatini with Hot and Sweet and Pickled Peppers Sauce

Ingredients

• 2 tablespoons EVOO
• 4 ounces guanciale, speck, pancetta or bacon, 1/4-inch dice
• 3 to 4 cloves garlic, chopped or sliced
• 2 medium or 1 large red bell pepper, seeded and chopped
• 2 cubanelle peppers, seeded and chopped
• 1 red onion, chopped
• 1 Fresno pepper, seeded and chopped
• About 3 tablespoons hot pickled Italian cherry peppers, chopped, plus 2 tablespoons of their pickle juice
• One 28- to 32-ounce can D.O.P. San Marzano tomatoes
• 2 cups passata or tomato puree or tomato sauce
• A few fresh leaves basil, torn
• A handful of fresh flat-leaf parsley leaves, chopped
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper
• 1 pound bucatini pasta (hollow spaghetti)
• 2 tablespoons butter
• Pecorino cheese, to pass at table

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