1 tbsp olive oil
800 g/1 lb 12 oz canned
2 tbsp butter chopped tomatoes
1 onion, chopped finely salt and pepper
150 g/5’6 oz ham, diced
450 g/1 lb bucatini or penne
2 garlic cloves, chopped very finely
2 tbsp chopped fresh
1 fresh red chilli, seeded and 10-15 flat-leafed parsley minutes chopped finely 6 tbsp freshly grated Parmesan
Put the olive oil and 1 tablespoon of the butter in a large saucepan over a medium-low heat. Add the onion and fry for 10 minutes until soft and golden. Add the ham and fry for 5 minutes until lightly browned. Stir in the garlic, chilli and tomatoes. Season with a little salt and pepper. Bring to the boil, then simmer over a medium-low heat for 30-40 minutes until thickened.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
Pour the sauce over the pasta. Add the parsley, Parmesan and the remaining butter. Toss well to mix. Serve immediately.