60ml ( cup) olive oil
2-5 red chillies, seeded and finely sliced
2 cloves garlic, crushed + 60g pancetta, cut into strips (optional)
2 x 400g cans chopped tomatoes
Salt, to taste
500g penne pasta
125ml (cup) fresh basil, torn
Parmesan shavings, to serve
Heat the oil in a large frying pan and fry the chilli and garlic for 1 minute. Add the pancetta, if using, and cook until just crisp. Add the tomatoes and salt and simmer for 30 minutes.
Cook the penne in plenty of salted boiling water until al dente. Drain.
Add the basil to the sauce and cook for 5 minutes. Toss the sauce through the pasta with the Parmesan and serve immediately. Serves 4-6.