Step 1

Reserve 12 sage leaves. Finely chop remaining sage. Heat oil in a medium saucepan over high heat. Add reserved sage leaves (see tip). Cook for 1 to 2 minutes or until crisp. Using tongs, transfer sage to a large plate lined with paper towel.

Step 2

Reduce heat to medium-high. Add pancetta and chopped sage to pan. Cook, stirring, for 2 minutes or until golden. Add garlic. Cook for 1 minute or until fragrant. Add red wine. Bring to the boil. Boil for 1 minute. Stir in tomatoes and chilli. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until slightly thickened.

Step 3

Meanwhile, cook pasta in a saucepan of boiling, salted water following packet directions until tender. Drain.

Step 4

Add pork to tomato mixture. Stir to combine. Cook, uncovered, for 5 minutes or until heated through. Add pasta. Toss to combine. Serve pasta sprinkled with parmesan and crispy sage leaves.