6ripe vine-ripened tomatoes, scored125 ml(½ cup) extra-virgin olive oil1onion, finely chopped60 gmflat pancetta, diced2garlic cloves, finely chopped2long red chillies, finely chopped1 tspdried chilli flakes300 gmdried lumaconi (see note)To serve:coarsely torn basil and finely grated parmesan
Blanch tomatoes in a saucepan of boiling water until skin splits (1-2 minutes), drain and refresh in iced water. Peel, halve horizontally and squeeze out seeds. Coarsely crush with your hands and set aside.
Heat oil in a saucepan over medium heat, add onion, pancetta and garlic and cook until onion is soft (4-5 minutes). Add tomato and chilli and cook until tomato breaks down (5-10 minutes). Season to taste and set aside.
Meanwhile, bring a large saucepan of salted water to the boil. Add pasta and cook according to packet instructions until al dente. Drain, toss through arrabiata sauce, divide among plates and scatter with basil. Serve immediately with grated parmesan.
Note Lumaconi is a large snail shell-shaped pasta and is available from Simon Johnson and select delicatessens. Substitute with another large shell pasta, such as conchiglioni.