Steps
- Blend 2kg of chopped ripe tomatoes in batches. Press through a sieve into a wide pan. Simmer for 20-30 minutes, until reduced by about one-third and thick enough to coat pasta.
- Put 250g of diced pancetta in a cold frying pan. Set over medium heat, add 2 small whole red chilies, and cook for 8-10 minutes, until golden.
- Add the tomato sauce and simmer for 4-5 minutes. Meanwhile, cook 500g of bucatini in salted boiling water according to the package instructions.
- Drain the pasta and toss with the sauce and most of 200g of grated pecorino. Remove the whole chilies and serve with the remaining cheese.