4 ounces pancetta
1 tablespoon minced garlic, 2 to 3 cloves
1 red pepper, seeded and sliced into 1/2-inch slices
2 cups tomato sauce
1/4 cup coarsely chopped parsley
1/2 cup freshly grated Parmesan cheese
1 pound penne

Bring a medium pot of salted water to boil and follow instructions for cooking the pasta. In a large skillet, saut the pancetta until it begins to get crisp on the edges. Add the peppers and saut for 2 minutes. Add the garlic and saut for 30 seconds to 1 minute, and then add the tomato sauce. Bring to a boil, remove from heat and add the parsley. Toss with pasta and sprinkle with Parmesan. Serve immediately.

Anne Mahle of Rockland is the author of "At Home, At Sea," a recipe book about her experiences cooking aboard the family's windjammer. She can be reached at: recipes@athomeatsea.com