Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle

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2 Italian red cherry peppers or 2 large Fresno chile peppers

1 large or 2 medium red bell peppers

1/4 cup EVOO

1/4 pound pancetta or guanciale, chopped into batons

4 to 5 portobello mushroom caps, gills scraped, sliced

3 tablespoons finely chopped fresh rosemary

2 tablespoons thinly sliced fresh sage

1 tablespoon finely chopped fresh thyme

1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried

4 large cloves garlic, sliced

1 large or 2 medium onions, chopped

Salt and freshly ground black pepper

2 tablespoons tomato paste

1 1/2 cups dry red wine

One 32-ounce can whole D.O.P. San Marzano tomatoes

1 pound pappardelle

Pecorino cheese, grated, for serving