Here’s a fantastically autumnal pasta recipe - a smokey red pepper and pecorino sauce with smoked bacon. After Turkish Ajvar, my other inspiration for this sauce was classic Italian Amatriciana, which, as you all know, is simply a tomato sauce with guanciale and pecorino stirred through it. For this Bonfire Night variation, we’re going to stir pecorino through an Ajvar inspired sauce, then throw in shards of smoked bacon and make it taste even more Iike a bonfire with a lit

I came across ‘stracci’ (‘rags’) in a supermarket in Montepulciano, Tuscany this summer. They’re an unusual shape and probably impossible to find outside Italy, but you could use any of the pasta I’ve listed on the left to get a similar result. This recipe is the first of this season's autumn pasta in our Italian Pasta Recipes series. It's from the first Vol of the Pasta & Magic series, Oil Sauce, which you can buy here: https://www.pastaandmagic.com/buypastaandmagic ingredie

buy your copy at : https://www.pastaandmagic.com/buypastaandmagic