130g/5oz guanciale (cured pork cheeks), cut into small cubes
3-4 tbsp extra virgin olive oil
1 hot dried red chili, finely chopped
2 tbsp dry white wine
500g/1lb 2oz San Marzano tomatoes, cut into quarters
400g/14oz gluten free penne pasta
80g/3oz pecorino, freshly grated
Serves - 4
For the sauce, put the guanciale in a pan with the oil and chili, and fry gently for about 4-5 minutes.
Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.
Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the gluten free pasta until al dente.
Strain the gluten free penne and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino.
Recipe adapted from: Good Food