Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta cooking water and then drain the pasta.

Meanwhile, prepare the sauce. To a wide sauté pan, add the diced pancetta and turn the heat to medium. Cook for 5-6 minutes or until all the fat has rendered. Remove the pancetta with a slotted spoon and transfer to a bowl.

Melt the butter over medium heat in the rendered pancetta fat. Add the minced garlic, shallot, and chili pepper and cook for about 1 minute or until fragrant.

Add the mushrooms and cook, stirring occasionally, until the mushrooms are well-browned, about 7-8 minutes. Adjust the heat as necessary to avoid burning the garlic.

Pour in the sweet vermouth and scrape up any browned bits stuck to the bottom of the pan.

Add the quartered tomatoes and cook for 5-7 minutes more or until beginning to soften. Season everything with salt and pepper to taste.

Return the pancetta back to the pan and pour in the chicken stock and reserved pasta cooking water. Bring to a boil and then reduce heat to low and simmer for 10-15 minutes or until thickened and reduced. Add more water or stock as necessary. Taste and season to your preferences.

Toss the pasta with the sauce over low heat for 1-2 minutes or until the pasta is coated with the sauce. Turn off the heat.

Divide the pasta between bowls and garnish with parsley if desired. Enjoy!