Penne ALL'AMATRICIANA

INGREDIENTS

Serves: 2

• 1 teaspoon olive oil
• 220 g of  pancetta cubes (smoked)
• 1/2 onion (finely chopped)
• 1 clove garlic (finely chopped)
• 2 birds eye chilli. Chopped  with seeds
• 50 ml red wine
• 1/2 a tin of chopped tomatoes
• 200 grams wholewheat Penne
• 3 tablespoons mature pecorino (grated)
• sea salt (to taste)
• freshly ground pepper (to taste)
• parmigiano reggiano cheese (grated to serve)
• 
  

METHOD

1. Heat the oil in a frying pan large enough to contain the cooked pasta later and, when hot, throw in the pancetta and fry until crisp. Remove it to a plate with a fish slice.
2. Now add the onion to the pan, season with a pinch of salt and saute for 7-8 minutes, until soft. Add the garlic and chilli and cook for a further minute, stirring frequently. Splash with the wine and let it bubble away to reduce by half. Pour in the chopped tomatoes and cook on moderate heat for about 20-25 minutes.
3. Taste - your Coco's job - and add more salt if necessary and black pepper if you want, although the sauce is already quite hot due to the chilli.
4. Cook the bucatini in plenty of salted water as usual.
5. Drain thoroughly, giving the colander a few sharp shakes so that the water strapped in the holes of the bucatini comes out.
6. Slide the pasta into the frying pan, add the pancetta, and shower with percorino. Stir-fry for about 2 minutes, turning the bucatini over and over with 2 forks.
7. Serve straight from the pan, with Parmesan handed round.