Ingredients
- 1/2 cup (75 g/2 1/2 oz) bacon fat
- 2-3 fresh red chillies
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 500 g (1 lb) very ripe tomatoes, finely chopped
- 500 g (1 lb) pasta
- 2 tablespoons chopped fresh parsley
- freshly grated parmesan 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 pan and add the bacon fat, chilli, onion and garlic. Cook for 8 minutes over medium heat, stirring occasionally.
2. Add the chopped tomato along with 1/2 cup (125 ml/4 fl oz) of water and season with salt and freshly ground black pepper, 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 pan of rapidly boiling salted water until al dente. Drain and return to the pan.
4. Add the parsley to the sauce. Taste and season again, if necessary. Pour the sauce over the pasta in the pan and toss gently. Serve with the freshly grated Parmesan or Pecorino cheese sprinkled over the top.
