Bucatini amatriciana

Method

1. Heat a glug of oil in a large saucepan over a medium-high heat and fry the guanciale or lardons for 6 to 7 minutes until cooked through and crispy. Transfer to a plate with a slotted spoon and set aside. Turn the heat down slightly, then add the onion to the pan and fry for 10 minutes until soft and translucent, then add the garlic and continue to fry for another minute.
2. Add the red wine and cook for 3-4 minutes until reduced by about half, then add the tomatoes, chilli flakes, sugar and a good pinch of salt. Reduce the heat to low-medium and simmer for 25-30 minutes, stirring occasionally, adding the guanciale or lardons back into the pan, along with the grated pecorino, 5 minutes before the end.
3. Meanwhile, cook the pasta according to packet instructions until al dente (firm to the bite). Drain the pasta, then mix it into the sauce, turning until evenly coated. Add a glug of olive oil and mix in to serve.