1 lb. rigatoni or zitoni
1/2 lb. pancetta (Italian bacon)
1 (16 oz. to 28 oz.) can of peeled tomatoes
1 (8 oz.) can tomato sauce
4 dry hot peppers or equivalent if pepper seeds
500 grams mascarpone (Italian cream cheese)
1/2 stick butter
Olive oil
1/4 onion, diced in sm. pieces
Grated Parmesan (as much as desired)

In medium size pot put enough oil to cover bottom. Add hot peppers, can of peeled tomatoes and sauce, pancetta and onion. Saute and brown, let simmer about 10 to 15 minutes on low heat. Salt lightly only if desired. In another pot put mascarpone and let it melt along with 1/2 stick of butter while pasta is boiling and ready to serve by the time the cream cheese and other ingredients are melted, drain pasta and add both sauces, one after the other. Mix vigorously, add Parmesan.