Method

• 1.
  Place onion, garlic, chilli and pancetta in a food processor, and process until the mixture is roughly chopped.
• 2.
  Heat oil in a heavy-based frypan over medium-low heat, cook pancetta mixture, stirring occasionally, for 5 minutes or until onion softens. Add tomatoes, stock and 1/3 cup (80ml) water, then bring to the boil. Reduce heat to low and simmer for 10 minutes or until sauce thickens.
• 3.
  Meanwhile, for cheese toasts, preheat oven to 180°C. Brush ciabatta with oil and place on a baking sheet. Bake for 10 minutes or until crisp and golden. Remove from oven and sprinkle with parmesan. Return to the oven for 2-3 minutes until cheese is bubbling.
• 4.
  Cook pasta in a large pan of boiling salted water until al dente. Drain well.
• 5.
  Toss pasta with the sauce, then season well to taste. Stir in the chopped parsley and half of the grated parmesan.
• 6.
  Sprinkle with the remaining parmesan and serve with cheese toasts.