• ½ cup bacon fat
• 2-3 fresh red chilies
• 2 Tbs. olive oil
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1 lb. very ripe cooking tomatoes, finely chopped
• ½ cup water
• salt and freshly ground black pepper
• 1 lb. penne pasta
• 2 Tbs. chopped fresh parsley
• freshly grated Parmesan cheese, to serve

• Use a large knife to finely chop the bacon fat. Seed and chop the chilies. Heat the oil in a heavy-based pan, then add the bacon fat, chili, onion and garlic, and cook for 8 minutes over medium heat, stirring occasionally.
• Add the chopped tomatoes and the water and season with the salt and freshly ground black pepper.  Cover and simmer for about 40 minutes or until the sauce is thick and rich.
• Shortly before serving time, bring a large pan of water to a boil and add a little oil. When the water is boiling rapidly, add the penne and cook until tender. Drain thoroughly in a colander, then return the paste into the pan and keep warm.
• Add the parsley to the sauce, then taste and season again, if necessary/ Pour the sauce over the pasta in the pan and toss the two gently together. Serve with the freshly grated Parmesan cheese sprinkle over the top.

Make 4-5 servings.