The salty pecorino cheese and smoked meat should mean there is no need to add extra salt. The chilli will add heat, so you may not need pepper.
Put the tomatoes into a food processor
in batches and whizz to a fine pulp. Sieve
into a large pan, in batches again, pressing
through as much tomato as you can with
a wooden spoon. Simmer for 20-30 mins
until the sauce has reduced by a third to
about 700ml. This homemade passata
can now be frozen.
Put the bacon or pancetta into a cold,
large, heavy-based frying pan. Place over
a medium heat – the fat will slowly melt
and the bacon will cook. Add the whole
chillies (don’t worry, they come out at
the end) and cook for 8-10 mins with the
bacon until the bacon is sizzling and
golden all over. Stir in the tomato sauce,
bring to the boil and simmer for 4-5 mins.
Meanwhile, cook the pasta, then drain
well. While still hot, tip it into the sauce,
sprinkle with most of the cheese and stir
well. Remove the whole chillies, dish the
pasta onto plates and sprinkle with the