Ingredients
1 lb Dried Bucatini
8 oz Roasted Red Peppers (canned is ok)
1 lb Pancetta, diced and cooked until crispy
1 8oz Deli Cup Fresh Mozzarella Perlini®
1 T. Dried Oregano
½ T. Chopped Garlic
½ tsp. Dried Chili Flakes
2 T. Olive Oil

Method
In rapidly boiling salted water, cook pasta until al dente.
While pasta is cooking, place a large sauté pan over medium
heat, heat oil and sauté garlic until it just starts to turn
color. Add cooked pancetta, red peppers (diced) and sauté
just until ingredients have heated up. Then add oregano and
chili flakes. You should finish with this step right as the
pasta has finished cooking. When pasta has finished cooking,
drain in colander, making sure to reserve just a little pasta
water. Toss pasta with pancetta/peppers and plate. Garnish
just before serving with Perlini®
and enjoy!