100g/31⁄2ozpancetta,diced• 1onion,thinlysliced 500g/1lb 2oztomatoes, peeled,de-seeded and diced.
1 freshchilli,de-seeded and choppe 350g/12 oz spaghetti •
salt and pepper
olive oil for brushing


1.Brush a flameproof casserole with "olive oil, add the pancetta and cook over a low heat until the fat runs. Add the onion and cook, stirring occasionally, for 10 minutes until lightly browned.
2.Add the tomatoes and chilli, season with salt and pepper, cover and cook for about 40 minutes, adding a little warm water if necessary.
3.Cook the spaghetti in a large pan of salted, boiling water until at dente, then drain and toss with the sauce in a warm serving dish.

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