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Ingredients

• 6-8 pieces bone-in, skin-on chicken (I use thighs and small split breasts)
• Salt and pepper
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/4 pound pancetta, guanciale or bacon, diced 1/4-inch
• 3/4 pound crimini mushrooms, sliced
• 2 Fresno peppers or 1 green frying pepper (for a milder version), thinly sliced
• 2 small or 1 medium carrot, very thinly sliced or finely diced
• 4 large garlic cloves, very thinly sliced
• 1 onion, chopped
• 1 large bay leaf
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons tomato paste
• 1 1/2 cups dry red wine
• 1 can San Marzano whole tomatoes (28 ounces)
• 1 can pureed tomatoes or 2 cups passata (14 ounces)
• A few leaves of basil, torn
• A fat handful of flat leaf parsley, chopped
• 1/2-1 pound hot red pepper-flavored penne or penne rigate (I cook 1/2 pound for 2 or 3 people, 1 pound for 4-6 people)
• 2 tablespoons butter
• A couple handfuls of freshly grated Pecorino cheese

Description

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