Pasta casserole with pancetta and sweet peppers

Ingredients:

• 3 tbsp. l. olive oil
• 4 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 1 can (800g) of canned whole plum tomatoes, crushed by hand
• 1 can (425g) canned whole plum tomatoes, hand crushed
• 4 large sprigs of fresh basil
• 350 g diced pancetta
• 450 g dry fusilli pasta (spirals)
• 2 cups thinly sliced ​​canned roasted sweet peppers
• 3 tbsp. grated mozzarella
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
2. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a boil.
3. Reduce heat slightly, add basil sprigs, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Remove the basil sprigs and season with salt and pepper to taste.
4. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to a large bowl.
5. Cook the fusili pasta in salted water until al dente (2 minutes less than package directions). Drain the pasta and add it to a bowl.
6. Add the tomato sauce, roasted peppers, half the mozzarella, and half the Parmesan to the bowl and mix well. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan.
7. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.