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Ingredients
Method
- 130g cubed guanciale or pancetta
- 1 finely chopped onion
- 3 tbsp olive oil
- 1 red chilli, finely chopped
- 2 tbsp red wine
- 500g quality tomatoes, cut into quarters
- 400g bucatini
- 80g grated pecorino
- Fry the guanciale and onion in a pan with the chilli and oil for about 5 mins. Add the wine and tomatoes, season well, and cook for 15-20 mins more.
- Meanwhile, cook the pasta in boiling salted water until al dente. Drain and save a splash of cooking water, then mix the pasta with the sauce. Loosen a little with the water if necessary, then sprinkle with the pecorino and serve. Easy!
30 mins
4 serving
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