Ingredients
- ½ cup (75 g/2½ 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 cooking tomatoes, finely chopped
- ½ cup (125 ml/4 fl oz) water
- salt and freshly ground black pepper
- 500 g (1 lb) penne pasta
- 2 tablespoons chopped fresh parsley
- freshly grated Parmesan or Pecorino cheese, to serve
Method
1. Use a large knife to finely chop the bacon fat. Seed and chop the chillies, taking care to avoid skin irritation — wearing rubber gloves will give protection. Heat the oil in a heavy-based pan, then add the bacon fat, chilli, onion and garlic, and cook for 8 minutes over medium heat, stirring occasionally.
2. Add the chopped tomatoes and the water and season with the salt and freshly ground black pepper. Cover and simmer for about 40 minutes or until the sauce is thick and rich.
3. Shortly before serving time, bring a large pan of water to the boil and add a little oil. When the water is boiling rapidly, add the penne and cook until tender. Drain thoroughly in a colander, then return the pasta to the pan and keep warm.
4. Add the parsley to the sauce, then taste and season again, if necessary. Pour the sauce over the pasta in the pan and toss the two gently together. Serve with the freshly grated Parmesan or Pecorino cheese sprinkled over the top.
