Serves 4

Prep time 20 minutes


500g Rummo bucatini
250g cubed pancetta(cut into 1/4-inch cubes)
1 chilli pepper (smashed)
1 brown onion
375g whole tomatoes or passata

1 tbsp. tomato paste
1/2 tsp. salt
30g Pecorino Romano (finely grated)


Bring a large pot of well salted water to a boil. Add the pancetta to a frying pan in a single layer and put the pan over medium high heat letting the bacon brown on one side until some fat has rendered out. Add the onions and chilli till broken down and transparent. Then add tomatoes and tomato paste and a pinch of salt and let it cool on a low heat for 15 minutes. Throw pasta into boiling water and allow to cook till al dente. Once cooked drain holding on to some of the water. Add pasta to the sauce and fold in well. If a little dry, add the water you put aside earlier. Serve with a sprinkle of cheese and some chilli as a garnish.