Pasta with Chilli, Bacon and Tomato Sauce

Ingredients for  4  Servings

• 130g

  Pancetta
• 1

  Small onion, finely chopped
• 3-4 tbsp

  Extra virgin olive oil
• 1

  Hot dried red chilli, finely chopped
• 2 tbsp

  Dry white wine
• 500g

  Large plum tomatoes, cut into quarters
• 400g

  Bucatini pasta
• 80g

  Pecorino, freshly grated

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. For the sauce, put the pancetta and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.
2. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino.