Saracarbonera
Use asda passata (from the campania region in italy), a clove of garlic, guanciale or pancetta extra Virgin oil a glass of red wine and some red chillis
I use a cast iron saucepan for sauce (got it from idea so not an expensive one )
Put the saucepan onn the heat, add oil and whole garlic clove, leave for about a minute and add guanciale or pancetta, fry off for about 2 minutes and add red wine, allow to reduce then add the passata, fill the jar up a third of the way with cold water, close it, shake it and pour the water into the saucepan. Add chillis, and bring to the boil. Cover, lower the heat add a pinch or two of salt and allow to gently simmer for about an hour stirring every so often (tip never, ever use a metal spoon with a tomato sauce, use a wooden one and if possibile have only one wooden spoon for sauces) add some chopped parsley at the end of the hour.
If it seems to watery cook with the lid off for about 10 minutes.
Cook your pasta al dente, drain, whatever you do don't bloody well rinse it in cold water, put it back in your saucepan, over a low heat and add your sauce, stir, add some more if you want (this is to get the pasta to absorb the sauce) turn off the heat, leave for 4 or 5 minutes, serve and put some more sauce on top.
Enjoy.
(Chillis use as you wish, I use my chillis that I dry and break them into sauces all winter otherwise if you don't know the strength of the fresh chillis buy some good quality red pepper flakes and use them.)