Chilli, Pork and Tomato Bucatini

Charmaine Lu -

  • 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