1/2 cup olive oil
2 ounces fat back, thinly sliced (optional, but adds lots of flavor)
1 medium onion, diced
1 medium green bell pepper, diced
6 large cloves garlic, minced
3 cans (14.5 ounces each) whole tomatoes, crushed finely with fingers, with juices
1/2 cup dry red wine, such as a merlot
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
2 teaspoons dried parsley
Salt and pepper to taste
1 pound rigatoni (or other tubular pasta)
Freshly grated Parmesan and/or Romano cheese
