Add pancetta and olive oil to a pan with high sides. Once the pancetta is translucent add crushed red pepper, salt, and pepper and continue sauteing until the pancetta is browned.

Deglaze the pan with white wine (I use chardonnay) and allow the alcohol to burn out for a couple minutes before adding any additional ingredients.

Bring a large pot of water to boil. Once it's at a rolling boil heavily salt the water and add the jumbo shells. Cook until aldente.

Add the crushed tomatoes to the pan and bring the sauce to a boil. Then, lower to a simmer. SImmer for about 20 minutes before adding any additional ingredients.

Once the shells are nearly aldente scoop out about 1 cup of pasta water or so. Always err on the side of caution and grab more pasta water in case you need it.

Add about 1 cup of pasta water to the sauce. Simmer another 5-10 minutes on medium/low.

Using a whisk, whip up the ricotta for a minute or so to smooth it out a bit.

Add the grated pecorino romano, fresh basil, and whipped ricotta to the sauce. Stir it in and simmer for about 5 minutes on low.

Add the shells into the pan.

Serve family style or individually and top with a dollop of ricotta, a drizzle of olive oil, grated pecorino romano, and fresh basil! ENJOY!