This is a very quick and easy dish with a lovely piquant tomato sauce.
In a large frying pan, cook off some pancetta, then in the same pan soften a finely chopped onion and red pepper.
When the pancetta, onions and pepper are nearly cooked, add a good splash of balsamic vinegar, then as this boils add a blended tin of tomatoes (or you could use passata if you want to). Add some tomato puree and sliced mushrooms. Leave to simmer for at least twenty minutes and preferably a little longer. Towards the end add some chopped fresh parsley.
When you are nearly ready to eat, cook the pasta. With a tomato sauce I much prefer to use a dried pasta (and use fresh pasta with a cream based sauce). With this recipe I used De Cecco Fusilli.
When the pasta is cooked, drain and toss the pasta in the sauce.
Serve with freshly grated parmesan and ground black pepper.
If you like to you could add some black olives or anchovies to the sauce, I prefer not to due to the saltiness of these ingredients.