Bucatini all'amatriciana

A simple, quick and irresistible pasta by Mario Pingue of Niagara Food Specialties that makes the most of ripe, local tomatoes. Makes 4 servings.

6 oz Guanciale

Chili peppers (to taste)

Black pepper (to taste)

1 medium onion, finely chopped

1 cup white wine

3 cups fresh tomatoes, chopped

4 oz Pecorino

1 lb bucatini pasta

1. Cut Guanciale into one-inch segments and slowly render in saucepan. When Guanciale is translucent and fully rendered, remove from pan. 
2.  In same pan, add chili pepper, black pepper and onions. Sauté mixture until onions are translucent, about 10 to 15 minutes. Add white wine, increase heat to medium high, and cook until wine reduces by half. 
3. Add tomatoes to sauce pan. When mixture returns to a boil, reduce heat to a simmer and add cooked Guanciale. 
4. Bring 6 litres of water to a boil. Cook pasta until al dente. Drain. 
5. Place pasta in a large serving platter. Pour the sauce on it, and top with grated Pecorino cheese.

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