Coat bell pepper with oil. Add a tiny pinch of salt. Broil a minute or so on each side until completely charred. Transfer to a bowl and cover. Let steam 5 minutes. Peel skin off. Cut to a medium dice.

Drizzle garlic head with olive oil and add a tiny pinch of salt. Lay flat on a sheet tray lined with parchment paper and roast at 400° for approximately

Cook radiatore in boiling, salted water al dente. Drain.

Heat meat sauce thoroughly in a seperate sauce pot.

Add roasted garlic to tomato sauce. Whisk.

Slowly render fat from pancetta in a large saute pan over medium heat. Remove pancetta from pan with a slotted spoon and pat dry on paper towels.

Garnish with remaining parsley, avocado, pancetta, feta, and lemon zest.

Transfer pasta to a large mixing bowl. Add. Sauce. Toss. Add bell pepper, 3/4 the parsley, avocado, and pancetta, pepper flakes, diced tomatoes, and a pinch of salt and pepper. Toss.

Variations; Meatless tomato sauce, mint, oregano, zucchini, fennel, bacon, croutons, goat cheese, eggplant, pesto, paprika, shallots, habanero, jalapeño, basil, asparagus, parmesean, romano, parmigiano, red/green/yellow bell raw or roasted, yellow squash, scallions, chives, spinach, slivered garlic, olive oil, butter, compound butters, rosemary, thyme, capers, ground spicy pork, artichoke, cannellini beans, celery, carrots, celery seed, cinnamon, cilantro, chickpeas, coriander seed, dill, lemon thyme, marjoram, lime, mushroom, olives, olive oil, saffron, sage