INGREDIENTS
200gm pancetta cut into fine lardons / dice
2 medium red onions, finely chopped
2 dried birds eye chillies
2-3 cloves of garlic, chopped
1 tbsp extra virgin olive oil
1 ½ glasses of Shiraz / Cabernet red wine
400g linguine or other dried pasta i.e. penne
Salt
Fresh ground black pepper
Recipe continues
METHOD
In a heavy bottom pan, add a little extra virgin olive oil and gently heat.
Add the pancetta and cook until it starts to be come crisp.
Add the finely chopped onion and cook for about ten minutes on a low heat. This is what the Italian refer to as the sofritto or flavour base! After ten minutes add the dried chilli and garlic and cook for a further 2-3 minutes.
Add the wine and allow to cook and reduce almost completely. Then add the chopped tin tomatoes. Use the best quality you can find. Cook this over a low heat for about 45minutes to an hour. Season with salt.
Cook the dried pasta according to instructions, until it has a slight toothy bite to it (al dente) in salted and rapidly boiling water. Drain.
Serve the pasta topped with the sauce and a liberal grinding of fresh black pepper, which adds a greater aroma and impacts the flavour more., and finely grated Parmigiano Reggiano.