2 tablespoons Olive oil
1 Onion, finely chopped
80g sliced pancetta, chopped
2 garlic cloves, crushed
1/4 Red Chilli, deseeded and diced finely
350g tomatoes, coarsely chopped
Pinch of sugar
375g dried bucatini pasta
60g finely grated parmesan
Chopped fresh Chives, to serve
Cook the pasta to the packet instructions until al dente.
Heat oil in a frying pan over medium heat. Cook onion, stirring often, for 5 minutes or until soft. Add pancetta. Cook, stirring, for 3 minutes or until golden. Add garlic and chilli and cook, stirring until aromatic, this should take around a minute. Add the tomato. Cook, stirring, until the mixture boils. Simmer for 10 minutes or until mixture thickens slightly. Stir in sugar. Strain the pasta keeping 60ml of the cooking water. Return the pasta to saucepan. Stir in the sauce. Gradually add just enough of the reserved cooking liquid to lightly coat the pasta. Sprinkle with parmesan and chives.