3 tbsp extra virgin olive oil
4 garlic cloves, bruised
1 red chilli, chopped
400g minced pork
1 cup chianti or other red wine
1 x 400g tin whole peeled tomatoes
¼ cup flat leaf parsley, chopped
1 tbsp butter
1 cup pecorino, grated
Salt and pepper
Heat oil in a frying pan on medium heat and add the garlic and chilli and sauté for a couple of minutes. Add pork to the pan and break up with the back of a spoon, season well with salt and pepper. Once the meat is browned all over, pour in the red wine and cook until reduced by half.
Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions.
Stir the peeled tomatoes through the sauce, squash with the back of a spoon and cook gently for 10 minutes. Add a few spoonfuls of the pasta cooking water to loosen up the sauce. Remove the cloves of garlic from the pan and add parsley, butter and half the pecorino to the pan. Mix together and turn off the heat.
Drain pasta, add to the sauce and toss to combine. Season with salt and pepper to taste. Garnish with remaining pecorino.