PASTA WITH CHILLI, BACON AND TOMATO SAUCE
Ingredients
- 130g/5oz guanciale (cured pork cheeks)
- cut into small cubes
- 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/1lb 2oz San Marzano tomatoes
- cut into quarters
- 400g/14oz bucatini pasta
- 80g/3oz pecorino
- freshly grated
Directions
- For the sauce
- put the guanciale 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.
- 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.
