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Peel onion and garlic, wash and core chilis and chop
everything finely. Dice pancetta.
Sauté onion and garlic in 2 tablespoons of oil over low heat 5 minutes.
Add pancetta and chilli and simmer over medium heat about 6 minutes,
stirring often.
Stir in tomatoes and season with salt and pepper. Simmer 15 minutes,
stirring every now and then.
Boil spaghetti in salted water until al dente. Then pour off, mix well
with sauce.
Serve sprinkled with cheese. |
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