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Spaghetti with Piment d'Espelette

2.Serves: 4-6
• 1# spaghetti pasta (I like Angel Hair)
• ¼ cup good olive oil
• 1 small yellow onion; chopped finely
• 2 garlic cloves; minced finely
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 tablespoon ground Piment d'Espelette
• 2 teaspoons anchovy paste or 4-5 anchovy filets
• 1 tablespoon tomato paste
• ½ cup dried mushrooms, soaked in 1 cup hot water
• 1 - 28 ounce can diced tomatoes
• 1/2 # Pancetta diced
• ½ cup heavy cream
• Pecorino Romano cheese; shaved for garnish

Instructions
1. Cook pasta according to package directions.
2. Toss the onion and garlic into the olive oil in a large sauce pot set over medium-high heat.
3. Add in the salt, pepper, basil, oregano, marjoram and Piment d’Espelette and stir together, cooking until the onion and garlic have softened slightly, approximately 5 minutes.
4. Squeeze in the anchovy paste, tomato paste, mushrooms and mix together.
5. Cook for another 30 seconds to allow the flavors to meld.
6. Add tomatoes and bring the sauce to a boil and then lower the heat to a simmer and let cook uncovered for about half an hour.
7. Take off the heat and stir in heavy cream and pancetta.
9. Add in the thin spaghetti noodles to the large sauce pot and mix together.
10. Serve spaghetti with shavings of Pecorino Romano.
Notes:
*Use 3 -4 teaspoons Italian Blend in place of individual herbs.
*I like to add ½ cup frozen peas the last 10 minutes of simmering.