6mm/1/4 inc thick slice of pancettacut into strips
400grtinned imported Italian plum tomatoesdrained and cut up
chopped hot red chilli
3tbspfreshly grated parmezan
Marcella recommends using bucatini for the pasta shape. Since I did not have that available I used conchi's (I think they were called that, but I am not sure!) penne, rigatoni or conchiglie would also work equally well.
1. Put the oil, butter and onion in a saucepan and turn on the heat to medium. Saute the onion until it becomes coloured a pale gold, then add the pancetta. Where I live it is impossible to find pancetta that is thicker then very thin and already sliced so I used thinly sliced pancetta but left the slices on top of eachother which then resembled a slightly thicker slice. Cook for about 1 minute, stirring once or twice. Add the tomatoes, chili pepper and salt, and cook, uncovered, at a steady gentle simmer for about 25 minutes. Taste and correct for salt and hot pepper.
2. Toss the pasta with the sauce, then add both cheeses, and toss thoroughly. I could only find the one cheese, so I used only parmezan, which worked great anyway.