100 g pancetta or bacon lardons
1 small onion, chopped
2 garlic cloves, crushed
1 tsp chilli flakes, to taste
salt and black pepper
350 g spaghetti, linguine or bucatini
1 tbsp red wine vinegar
2 tbsp tomato puree
400 g tin of chopped tomatoes
Fresh basil, chopped
1 Heat the olive oil in a large pan over a medium-high heat. Add the pancetta and cook for 3-4 minutes until it browns slightly. Pour off all but two tablespoons of fat.
2 Return the pan to the stove and reduce the heat to medium. Add the onions and cook for 3-4 minutes, then add the garlic and chilli flakes.
3 Cook, stirring occasionally, for another 3-4 minutes or until the onions become translucent. Season well.
4 Bring a large pot of salted water to a boil and cook the pasta for one minute less than the package directions. Drain the pasta, reserving a little of the cooking water.
5 Add the red wine vinegar to the onions, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. Simmer for 2-3 minutes, then stir in the tomato purée and cook, stirring, for two minutes.
6 Pour in the tinned tomatoes and stir everything together. Simmer the pasta sauce for 6-8 minutes until it is thick and chunky.
7 Stir the cooked pasta into the sauce. Serve topped with grated Parmesan and fresh basil.