Penne Rigate With Basil Cream Pomodoro

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2 tablespoons olive oil

1-ounce sliced pancetta

1-ounce shallots

1-ounce onions

1/2-ounce garlic

1/2 cup red wine

1 cup Marinara Sauce, recipe follows

1/2 cup vegetable stock

1/4 cup chopped basil

1/4 cup plus 1 tablespoon cream

1/2-ounce grated Gorgonzola

1-ounce grated Parmesan, plus more, for garnish

Salt and pepper

1/2 pound penne rigate, cooked, drained, and warm

Thyme sprigs, for garnish

1 stalk celery

1 medium onion

1 carrot

4 large garlic cloves

1 pound Roma tomatoes

1/4 teaspoon sambol oelek

1/2 cup fresh basil

Pinch fresh thyme

1 quart vegetable stock

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