Fry thin slices of pancetta until crisp, remove and chop into small pieces. Chop a banana shallot
and a clove of garlic and soften in hot olive oil. Add ‘nduja, breaking into small pieces, and fry
for a few minutes, to release the spicy oils, then add chopped tomatoes, a Tbs tomato paste and a small
glass of dry white wine. Season well and cook for a few minutes, until the tomatoes start to break down
into a thick sauce. Add the chopped pancetta and continue cooking for 5 – 10 minutes. Meanwhile, cook
bucatini according to the packet directions. When cooked to the al dente stage, drain and toss into
the tomato sauce, together with chopped basil leaves. Serve in warm bowls.