Rigatoni all’amatriciana

Used Anna Del Conte's recipe:

olive oil 1 tbsp
guanciale 350g, cubed
onion 1, very finely chopped
garlic 1 clove, very finely chopped
chopped tomatoes 1 x 400g tin, with some of the juice discarded
crushed dried chillies ½ tsp
dry white wine 250ml
salt and freshly ground black pepper
Rigatoni 350g
pecorino 6 tbsp, freshly grated, plus extra to serve

Heat the oil in a large frying pan, throw in the guanciale and fry until crisp and brown. Using a slotted spoon, remove to a plate. Add the onion to the pan and sauté for about 7 minutes. Throw in the garlic, tomatoes and chilli, and sauté gently for 5 minutes. Splash with the wine and let it bubble away to reduce by half. Put the guanciale back into the pan, add some salt and pepper and simmer for about 15 minutes. Taste and adjust the seasoning.

While the sauce is cooking, cook the rigatoni in boiling salted water. Drain and turn it into the frying pan. Cook and stir for 2 minutes. Mix in 6 tablespoons of pecorino and serve extra cheese on the side.