TO SERVE THREE / FOUR
2 tablespoons oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 small chilli pepper, seeded and finely chopped
4 rashers smoked streaky bacon, derinded and chopped
400 g (14 oz) peeled plum tomatoes (tinned)
1 teaspoon sugar
salt
250 g (8 oz) macaroni
50 g (2 oz) grated Provolone or other hard cheese
Heat the oil in a saucpan, add the onion, garlic, chilli pepper and bacon and fry gently for 10 minutes, stiring occasionally. Add the tomatoes with their juice, the sugar, and salt to taste. Bring to the boil, stirring, cover and simmer for 20 minutes.
Cook the macaroni in plenty of boiling salted water according to the instructions on the packet. Drain well.
Arrange alternate layers of pasta, sauce and cheese in an oiled ovenproof dish, finishing with cheese.
You can serve immediately but it is best covered and placed in a preheated cool oven 140C/275F/Gas 1 for 20 to 30 minutes to allow the flavours to blend.