A Roman staple. This sauce traditionally uses the fattier guanciale, the pig cheek, as it’s base instead of pancetta and the chilli is optional.

SERVES 3 – 4

2 tbsp extra virgin olive oil
250g pancetta, diced
1 medium red chilli, diced
2 garlic cloves, sliced
400g tinned chopped tomatoes
100ml white wine
1 tsp caster sugar
salt and freshly ground black pepper
350g spaghetti
120g Pecorino Romano, grated
basil and parsley leaves, to garnish

To make the sauce, heat a large saucepan with the olive oil. Sauté the pancetta over a low heat for 7 minutes. Remove from the pan and set aside.
Add the chilli and sauté for 2–3 minutes. Add the garlic and cook for 1 minute.
Stir in the tomatoes, white wine and sugar. Return the pancetta to the sauce, then season with salt and freshly ground black pepper. Simmer uncovered for about 20 minutes.
Meanwhile, cook the spaghetti according to the instructions on the package.
Toss the drained, cooked pasta into the sauce. Sprinkle over the Pecorino, garnish with basil and parsley leaves and serve.