INGREDIENTS
1L tomatoes pure
300gr good quality dry aged pancetta (pork belly) diced
300gr white onions finely slices
5 cloves of garlic minced
5 fresh chillies chopped
Few bay leaves
200 gram pecorino
1kg bucatini
200ml Extra Virgin Olive Oil
50ml red wine
Salt & pepper
METHOD
1 Start by friyng together the oil, onions, garlic ,chillies and bay leaves. Add pancetta. Cook through gently then add red wine. Reduce down then add tomatoes. Let it cook slowly until all the fat reaches the surface of the sauce.
2 Cook the pasta. Strain it and toss it with sauce. Add pecorino. Enjoy!
The Carousel thanks Da Orazio Pizza + Porchetta Head Chef, Orazio D’Elia for this recipe and Jason Loucas for this image
