Instructions: Combine olive oil, garlic, pancetta and chili pepper in a large saute pan.

Over low heat, cook until garlic is golden and pancetta has rendered some of its fat. Add yellow peppers to pan. Raise heat to medium, and saute peppers in flavored oil for a few minutes. Add tomatoes, salt and pepper, and cook until juices thicken. Meanwhile, cook pasta in abundant boiling salted water. When al dente, drain well, place in a serving dish, and toss with sauce. Sprinkle with chopped mint and some Pecorino Romano cheese. Toss again and serve with additional grated cheese on the side.

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