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Bucatini al'Amatriciana

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1 small onion
1 clove garlic finely chopped
25g of pancetta cubed
454g tin of tomatoes (Italian if possible)
Small jar of Tomato Passata
1 teaspoon of sugar
1/2 teaspoon of finely chopped red chilli
50-100g of Grated Parmesan
Salt and Pepper to tast
Handful of chopped Oregano (Fresh)
Handful fo chopped Basil (Fresh)
Bucatini Pasta 500g

Chop onion and fry gently with the garlic for about 10 minutes until soft and transluscent but not brown. Put the onion to one side at this point and turn the heat up in the pan and add the Pancetta. When the Pancetta is brown and crispy reintroduce the onion and garlic mix and add the two types of tomatoes and the sugar. You can also add the chilli at this stage also.

Simmer the sauce for 5 or ten minutes or until you feel the tomatoes are cooked through then add the chopped herbs and cook for a further minute. Turn off the heat under the pan and stir in the parmesan cheese. Add salt and pepper to tast at this stage also but remember that there is a lot of salt in pancetta so you may not need too much.

Boil water and cook the pasta as per directions on the packet . This pasta is best served just a little al dente.

When ready to serve add the pasta to the sauce mixture and swirl it through - serve immediately