Ingredients

Zafarelli Bucatini No. 6 500g
3 tbsp extra virgin olive oil
170g pancetta or guanciale, cut into small cubes
1 onion, roughly chopped
1 tsp red chilli flakes
150ml white wine
400g ripe tomatoes, chopped into quarters
Small bunch of parsley or basil
Pecorino or parmesan, roughly chopped
Salt & pepper

Method

1. Cook the pasta in a pot of boiling salted water according to packet directions, reserving ½ cup of pasta water before draining.
2. In a large pan over medium heat, add olive oil and pancetta. Cook for 2 minutes.
3. Add the onion and chilli, stirring continuously for a few minutes until softened.
4. Pour in the white wine and allow it to evaporate, deglazing the pan.
5. Add the tomatoes, a splash of the reserved pasta water, and parsley or basil.
6. Bring to the boil, then reduce to a simmer and cook for 20 minutes. Season with salt and pepper to taste.
7. Add the cooked pasta to the pan and toss to combine. Add another splash of pasta water if needed to loosen the sauce.
8. Serve topped with freshly grated pecorino, parsley or basil, and a drizzle of olive oil.