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Ingredients

• 1 lb bucatini or other tubular pasta
• 4 oz fresh grated parmesan or pecorino
  Spicy sauce
• 2 tbsp olive oil
• 8 oz pancetta or bacon, cut into strips
• 1 fresh or dried red chili, finely chopped
• 1 small onion, chopped
• 1 lb tomatoes, peeled, seeded and chopped
• salt
• freshly ground black pepper
  

1. To make sauce, heat oil in the frying pan over a moderate heat and cook pancetta or bacon until crisp. Drain and set aside.
2. Add red chili and onion to pan and sauté until the onion is soft. Stir in tomatoes, season to taste and simmer for 10 minutes.
3. Cook pasta in a saucepan of salted boiling water until al dente. Drain and place in a serving dish. Add pancetta or bacon to sauce, heat for 2-3 minutes and pour over pasta. Sprinkle with parmesan or pecorino cheese.
   
   

   Kitchen tip : To prepare dried chili, soak in hot water for 5 minutes, drain, remove seeds and finely chop. If preferred, substitute with 5-6 dashes of Tabasco sauce.

   
   

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