Taken from the book Leftovers by Stella Newman
Makes enough sauce for two…
70g cubed pancetta
clove of garlic
tin of tomatoes
40ml single cream
percorino or parmasan
Heat the butter and olive oil in a pan over a medium heat
Add the onion and cook for 5 minutes
Add the pancetta and garlic and cook for a further 10 minutes
Add the tomatoes, chilli, salt and sugar. Stir and leave on low for 30 minutes.
Meanwhile cook the pasta
Two minutes before the pasta is ready add the single cream to the tomatoe sauce, taste for seasoning and bring back to simmer.
Drain the pasta, pour the sauce over and grate some cheese on top.