I sauté a little chopped onion, smoked pancetta and a fresh chilli with a knob of butter. I add a splash of white (or red) wine and when that has bubbled away, I add a can of plum tomatoes, a bay leaf or two, salt and pepper and let it thicken on a medium heat. To finish off the sauce, I turn the heat up, add a splash of extra virgin olive oil and boil fiercely for 20 seconds.
I toss the cooked spaghetti in the sauce with a little water from the pasta pot. A sprinkling of parsley or thyme is nice. If we have pecorino cheese, we grate some over too. This quantity would be enough for 3/4 large portions; naturally, Augusta and I polished off the lot today!