1. Heat a splash of olive oil in a pan and fry the pancetta for 4-5 minutes until crisp. Add the onions and lightly fry until soft, about 15 minutes. Stir in the chili and cook for 1-2 more minutes. 2. Pour in the wine and turn up the heat to high, cooking until the alcohol has evaporated. Stir, then add the chopped tomatoes and rosemary. 3. Reduce the heat to low and allow the sauce to simmer for 2 hours 30 minutes, until thick and fairly dry. 4. Cook the penne in boiling salted water until al dente, about 10 minutes. Drain and set aside. 5. Stir in 8 tbs of the parmesan into the sauce and cook for 1 more minute, then mix with the pasta and season with black pepper. Serve on plates and scatter over the rest of parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
