Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        penne -- cooked al dente
                        extra virgin olive oil
   1      medium        onion -- finely chopped
  40      milliliters   garlic -- sliced
   3      cups          Italian tomatoes -- canned, peeled,
                        -- crushed by h
   3      tablespoons   capers -- drained
     1/2  cup           green olives -- pitted/halved
   1 1/2  teaspoons     hot red peppers -- chopped
   3                    anchovy fillets -- drain/chop
   6                    basil leaves -- fresh, whole
                        parsley -- fresh, chopped
   1      pinch         salt
                        fresh ground black pepper
     2/3  cup           dry red wine
   1      cup           pecorino romano cheese -- grated
   1      cup           mushrooms -- fresh, sliced
   6 1/2  ounces        pancetta bacon -- fine chop

Preparation:

Heat the oil in a large skillet and sauté‚the onion until transparent. Add the garlic and sauté‚until soft, then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), pepper and wine. Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the pasta and sprinkle generously with cheese and parsley. Serve immediately.