Vegetarian Rigatoni all'Amatriciana

Finely slice the red onion, roughly chop the drained sun-dried tomatoes, crumble the dried chilli, crush the tinned tomatoes by hand, and finely grate the pecorino.

Heat the olive oil in a frying pan over medium heat.

Add the red onion and cook, stirring occasionally, until softened and golden.

Add the sun-dried tomatoes, smoked paprika, and crumbled chilli. Cook, stirring, to release the aromas.

Pour in the white wine and cook until evaporated.

Add the crushed tomatoes and season lightly with salt and black pepper.

Simmer the sauce, stirring occasionally, until thickened.

Meanwhile, cook the rigatoni in heavily salted boiling water until al dente. Reserve 100ml of pasta water, then drain.

Add the drained rigatoni to the sauce and toss, adding splashes of pasta water if needed to loosen.

Remove from the heat, stir in half the pecorino, and serve immediately with the remaining pecorino sprinkled on top.