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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