130g – 5oz pancetta, 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
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.
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.
By Antonio Carluccio and Gennaro Contaldo
From ‘Two Greedy Italians’