Bucatini amatriciana with peeled tomatoes

• 400 g of bucatini pasta
• 100 g of guanciale cut into small chunks (or smoked pancetta)
• 1-2 tbsp Monini Extra Virgin Olive Oil
• 400 g tin Mutti Peeled Tomatoes
• 75 ml of dry white wine
• 1-2 chillies
• 75 g of pecorino cheese

Method

1. Bring a large pot of salted water to the boil.
2. Heat a large skillet and add 1 tbsp of oil, add the guanciale and chilli and cook over medium low heat for 2-3 minutes or until the fat has rendered out and the pork is caramelized.
3. De-glaze the pan with the wine and cook out the alcohol (1 minute or so). Add the tomatoes, break them up with a fork and cook over medium-high heat for 15-20 minutes.
4. When the water is boing add the bucatini and stir well. Cook to a a few minutes short of “al dente”, strain with a slotted fork or using tongs straight into the sauce, dragging along some pasta cooking water.
5. Cook in the sauce for 1 minute, then turn the heat off, sprinkle with pecorino and serve hot.