Method

• 1.
  Heat the olive oil in a heavy-based saucepan over medium-low heat. Add the pancetta and cook, stirring occasionally, for 5 minutes or until it starts to become crisp.
• 2.
  Reduce the heat to low, add the onion and cook, stirring, for 10 minutes or until the onion is soft – this is what the Italians refer to as the soffritto, or flavour base. Add the dried chilli and garlic and cook for a further 2-3 minutes.
• 3.
  Add the red wine, increase the heat to medium and cook for 5-7 minutes until the liquid has reduced almost completely. Add the canned tomatoes and cook over low heat, uncovered, for 25-30 minutes until the sauce is very thick. Season to taste with sea salt and freshly ground black pepper.
• 4.
  Meanwhile, bring a large pan of salted water to the boil – always cook your pasta in plenty of water. Add the linguine or other pasta, stirring to prevent it from sticking together, then cook according to packet instructions (until al dente). Drain.
• 5.
  Add pasta to the pan with the sauce and toss to coat, adding a liberal grinding of fresh black pepper to add great aroma as well as flavour. Divide among 4 bowls and serve topped with parmesan.