This is one of the classic Italian pasta dishes, originating from the south where the food is spicier. This is a great dish to serve for a dinner party, or after a heavy night out when your body craves something tasty and comforting.


  • 200g pancetta cut into fine lardons / dice

  • 2 tins of chopped tomatoes

  • 2 medium red onions, finely chopped

  • 2 dried birds eye chillies

  • 2-3 cloves of garlic, chopped

  • 1 tbsp extra virgin olive oil

  • 1 ½ glasses of Chianti red wine

  • Salt

  • Freshly ground black pepper

  • 400g linguine or other dried pasta to serve e.g penne


  • 1.

    In a heavy bottom pan, add a little extra virgin olive oil and gently heat. Add the pancetta and cook until it starts to be come crisp. Add the finely chopped onion and cook for about ten minutes on a low heat. After ten minutes add the dried chilli and garlic and cook for a further 2-3 minutes. Add the wine and allow to cook and reduce almost completely. Then add the chopped tin tomatoes. Use the best quality you can find. Cook this over a low heat for about 45minutes to an hour. Season with salt.

  • 2.

    Cook the dried pasta according to instructions, until it has a slight toothy bite to it (al dente) in salted and rapidly boiling water and then drain.

  • 3.

    Serve the pasta topped with the sauce and a liberal grinding of fresh black pepper, which adds a greater aroma and impacts the flavour more.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 692kj
  • Fat Total 25g
  • Saturated Fat 7g
  • Protein 21g
  • Carbohydrate 88g
  • Sugar 9g
  • Sodium 850mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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