Rigatoni Amatriciana

Preheat oven to 450 degrees F.

Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle, peel the tomatoes and chop coarsely.

Meanwhile, put a large pot of water on to boil.

Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.

While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.