| 80 g | unsalted butter |
| 400 g | rigatoni |
| 80 g | pancetta |
| 1 | chili |
| 4 | shallots |
| 4 cloves | garlic |
| 80 g | Pecorino cheese |
| 15 g | parsley |
| 800 g | canned diced tomatoes |
| olive oil | |
| salt | |
| pepper |
Slice pancetta into 0.5 cm/0.25 in. wide strips, approx. 2-cm/0.75 in. long. Finely slice chili. Slice shallots into thin rings and mince garlic. Grate pecorino cheese. Finely chop parsley.
Add pancetta to a frying pan with some olive oil and let cook until the fat is clear and very soft, approx. 5 min. Add onions, garlic, and chili and continue cooking on medium heat until soft. Season generously with pepper. Add canned tomatoes and simmer on medium for approx. 10 min. Meanwhile, cook pasta according to package instructions. Drain and reserve some pasta water for the sauce.
Stir in butter and half the pecorino, until dissolved. Add pasta and some pasta water, and toss to combine well. Serve pasta in a large bowl with a generous drizzle of olive oil and garnish with remaining cheese and parsley. Mix well before serving. Enjoy!
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