Italian Style Arrabiata With Bucatini

Step 1: Put 4tbsp oil and the butter in a frying pan large enough to accommodate the pasta;

Step 2: Melt the butter over a low heat, add the onions and red pepper and cook gently, stirring occasionally, for some 2 minutes or so until softened a bit;

Step 3: Add the pancetta and garlic and continue to cook, stirring occasionally, until the garlic and the pancetta start to brown but nowhere near crispy;

Step 4: Add the tomatoes, chilli, a touch of salt and stirring continuously to break up the tomatoes, combine together well with the pancetta onion mixture;

Step 5: Increase to a high heat and bring to boil;

Step 6: Reduce heat to low and simmer for some 20 to 30 minutes or so, stirring occasionally, while sauce thickens a bit;

Step 7: Pour 4 pints water into a large saucepan, add 1tbsp salt and 1tbsp oil and bring to a boil over a high heat;

Step 8: Drop in the pasta, stirring well to mix and separate;

Step 9: When pasta is put on to boil, add torn basil to the sauce, turn up heat to medium and further thicken the sauce for some 5 to 8 minutes;

Step 10: When the pasta is cooked “al dente”, drain and add to sauce in frying pan;

Step 11: Add the grated cheese, stir and toss until the cheese and sauce is totally combined with the pasta;

Step 12: Taste for seasoning and serve immediately.