INGREDIENTS
1 small red onion, sliced finely
150g guanciale
400g whole peeled tomatoes
Red wine or balsamic vinegar
Handful of pecorino cheese (and then some)
300g rigatoni
METHOD
1. Slowly heat the guanciale in a saucepan until it is lightly coloured. Then add the onion, cooking it in the fat of the guanciale until softened.
2. Add 1/2 a glass of red wine, or 1/4 glass of balsamic vinegar and cook until reduced (or there is no more liquid).
3. In a separate bowl crush the whole peeled tomatoes before adding into the saucepan.
4. Cook together on a really low heat until the sauce has become really thick. Add a pinch of salt at the end to taste.
5. In a separate pot, cook the pasta in salted, boiling water. Drain and add to the sauce.
6. Serve straight away, topped with plenty of pecorino and pepper.