1 hot dried red chilli, finely chopped
1 small onion, finely chopped
500g/1lb 2oz San Marzano tomatoes, cut into quarters
400g/14oz bucatini pasta
3-4 tbsp extra virgin olive oil
80g/3oz pecorino, freshly grated
130g/5oz guanciale (cured pork cheeks), cut into small cubes
2 tbsp dry white wine