First make the sugocasa. Heat the olive oil in a frying pan until it is almost smoking. Add the
tomatoes and cook over a high heat for 2-3 minutes. Reduce the heat to low and cook gently for 20
minutes, or until very soft. Season with salt and pepper, then pass through a food mill or blender
into a clean saucepan.
Add the wine, sun-dried tomato paste. whole chillies and garlic to the sugocasa and bring to the
boil. Reduce the heat and simmer gently.
Meanwhile. bring a large saucepan oflightly salted water to the boil. Add the pasta. return to
the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Meanwhile, remove the chillies and taste the sauce. If you prefer a hotter flavour, chop some or
all of the chillies and return them to the saucepan. Check the seasoning at the same time, then
stir in half the parsley.
Drain the pasta and tip it into a warmed serving bowl. Add the sauce and toss to coat. Sprinkle
with the remaining parsley, garnish with the pecorino shavings and serve immediately.