This classic sauce takes its spiciness from black pepper and chillies and its depth of flavour from guanciale, Italian salt-cured pork jowl. If you can’t find it, you can use pancetta instead.
- 500g/12 oz. rigatoni
125g/4 oz. thinly sliced guanciale or pancetta
1/2 tsp peperoncino chilli flakes / Or fresh red chilli sliced
1 minced onion
- 1 tbsp tomato puree
- 50ml/1/4 cup Italian white wine
400g/4 cups crushed tomatoes
100g/1/2 cup finely grated Pecorino Romano
- Salt & pepper
- Extra virgin olive oil
Heat a drizzle of oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4-5 minutes. Add pepper flakes; stir for 10 seconds. Add onion and cook, stirring often, until soft, about 8 minutes. Add the white wine and deglaze the pan and reduce. Add tomatoes, tomato puree, reduce heat to low, season with salt and pepper and cook, stirring occasionally, until sauce thickens, 25-30 minutes.
Meanwhile, bring a large pot of water to a boil. Season generously with salt; add the pasta and cook, stirring occasionally, until al dente.