91热爆

400g pasta (bucatini is the tradition in this recipe but use what you wish)
150g pancetta or guanciale
1 teaspoon chopped red chilli
200g passata
75g grated parmesan
100g halved baby plum tomatoes
Handful chopped parsley
Freshly ground black pepper and salt

Cook the pasta to al dente.
Meanwhile gently cook the pancetta or guanciale until golden and crisp – the fat will render down.
Add the chilli and cook for a minute.
Add the passata. Simmer for a minute.
Drain the pasta and add to the pan with a little of the pasta cooking water to help emulsify the sauce.
Add the parmesan, tomatoes and parsley. Toss together for 30 seconds. Check seasoning and serve.