Ingredients
- 75 g (2 1/2 oz/1/2 cup) bacon fat
- 2-3 red chillies
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 500 g (1 lb 2 oz) very ripe tomatoes, finely chopped
- 500 g (1 lb 2 oz) pasta
- 2 tablespoons chopped parsley
- grated parmesan cheese or pecorino cheese, for serving
Method
1. Use a large knife to finely chop the bacon fat. Chop the chillies, taking care to avoid skin irritation, wearing rubber gloves will help. Heat the oil in a heavy-based frying pan and add the bacon fat, chilli, onion and garlic. Fry for 8 minutes, stirring occasionally.
2. Add the tomato to the pan with 125 ml (4 fl oz/1/2 cup) water and season to taste. Cover and simmer for about 40 minutes, or until the sauce is thick and rich.
3. When the sauce is almost cooked, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
4. Add the parsley to the sauce and toss gently through the pasta. Serve with the parmesan cheese or pecorino cheese sprinkled over the top, if desired.
