Rigatoni Amatriciana

Return the saucepan to a medium heat with a drizzle of oil. When hot, add the pancetta and cook for about 3-4 minutes until golden. Add the sliced onion and whole thyme stalks. Stir through and cook until the onion has softened for about 2-4 minutes. Add the red wine and let it reduce until almost evaporated, about 2-4 minutes. Lastly, add the cooked chopped tomatoes and tomato passata and 200ml water. Bring to a simmer and let it simmer until reduced and full of flavour for about 20-25 minutes. Stir occasionally. Remove the thyme stalks, taste to test, and season.