Heat a little olive oil in a large pan on medium-high heat. Add the chilli and guanciale, saute until the guanciale begins to get translucent.
Add the white wine, allow the alcohol to cook off, this will take a few minutes.
Add the passata and reduce the heat to low, stirring occasionally, cook until sauce thickens, this will take about 15 minutes.
Meanwhile, while the sauce cooks, bring a large pot of water to boil. Season with salt and add the pasta. Stir occasionally, and cook until 2 minutes before the packet says, this will make your pasta Al dente. Drain but keep 1/2 cup of the pasta water.
Add the drained pasta to the sauce and stir. If the sauce is too thick add a little pasta water and stir until sauce coats pasta nicely.
Serve onto plates and top pasta with cheese. Buon Appetito!
MERRYMAKER TIP
Feel free to swap the bottled passata for fresh tomatoes! They might need extra cooking. Yum.