I have been working on a lot of pasta dishes, this one did not make the upcoming book, I had not worked out the recipe in time - But it is a good lead-in to the book which will be out this fall.
1lb of penne
8 ounces of pancetta, cut into long strips
1 28 ounces can of fire-roasted diced tomatoes
1 cup heavy cream
1 cup romano cheese
1/2 cup dry vermouth
2 shallots, minced
4 cloves of garlic minced
1 teaspoon of red pepper flakes
Salt and Pepper
Basil - Garnish
While pasta is cooking as directed on the package, drizzle olive oil in a large deep skillet and place over medium-high heat, add shallots, garlic, and red pepper flakes, and saute until fragrant - about 1 to 2 minutes. Next, add pancetta and saute until starting to crisp on the edges, about 2 minutes. Now add the tomatoes, vermouth, and seasoning. bring to a boil, reduce heat and simmer just until the tomatoes start to break down and the vermouth is about gone. This is about 10 minutes.
Drain pasta and reserve a cup of the pasta water.
Once the sauce is smooth, add cream, and half the cheese, and stir, add pasta and toss to coat. Add a bit of the pasta water if the sauce is too thick. Transfer to a serving bowl, garnish and serve with the remaining cheese.