Piggy ragu

If you like pork and bacon, you will love this hearty sauce that is easy to prepare.  It serves 4 to 6 people.

1 lb pasta (any shape)
1 lb pork sausage (spicy or sweet), casings removed
4 oz pancetta, chopped
1 shallot, chopped
1 1/2 cup Chianti
2 28-oz cans chopped tomatoes
1/2 - 1 tsp crushed red pepper (to taste)
1 tsp salt
1 tsp pepper
Parmesean cheese

In a heavy-bottomed saucepan, brown the pork sausage, pancetta and shallot in 2 tablespoons of olive oil.  Add the salt and pepper.  Add the Chianti and boil until almost completely absorbed.  Add the chopped tomatoes and crushed red pepper (I use 1 full teaspoon because I like spicy).  Bring to a boil and then simmer for 30 minutes.  Serve over your favorite pasta with Parmesan cheese on top.