Spaghetti all' Amatriciana

Delicious slightly spicy pasta with bacon and tomato sauce.

Peel the tomatoes, cut into small pieces and drain of all the water; cut the bacon into cubes and allow to brown in the oil. When the fatty part becomes transparent, drain the cubes with a perforated ladle and put on one side; keep warm.
In the same oil used to brown the bacon, lightly fry the onion and chilli pepper chopped up finely; when these are a golden brown, add the pieces of tomato, a little salt and cook for about 10 minutes, then add the bacon.

Meanwhile, put a pot of salted water on to boil and cook the bucatini, draining when "al dente". Pour the sauce over the bucatini and add plenty of grated pecorino cheese. Fill up your glass of wine, have a toast: Salute!