2 tbsp olive oil
1 onion, diced
1 red chilli, sliced
1 clove garlic, crushed
4 rashers of bacon, diced (or use guanciale or speck)
1/2 cup white wine
400g roma tomatoes, chopped
salt & pepper
400g penne pasta
grated parmiagiano-reggiano, to serve
Heat the olive oil in a large frying pan over medium heat, and cook the onion, chilli and garlic until soft. Add the bacon and cook for 4-5 minutes.
Increase the heat slightly, then add the white wine and cook until it has reduced by about half.
Add the tomatoes with a good pinch of salt and pepper. Reduce the heat, and simmer for 15-20 minutes, stirring occasionally.
Meanwhile, cook the pasta until al dente. Drain, and reserve some of the pasta water.
Toss the pasta through the sauce, and loosen with some of the reserved water if required.
Serve with some grated parmigiana-reggiano.