Traditionally made with guanciale (cured pork) but since I don’t eat pork and the chef who taught me this told me you can substitute the guanciale with bacon, I’ve substituted it with turkey ...

Cook the pasta to al dente. Meanwhile gently cook the pancetta or guanciale until golden and crisp – the fat will render down. Add the chilli and cook for a minute. Add the passata. Simmer for a ...