Bring a large pot of water to a boil, salt it generously and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.

Meanwhile, heat the olive oil in a large pan over medium heat and fry the bacon for 2-3 minutes.

Add the shallot and garlic and continue to cook for another 2-3 minutes or until the shallot becomes translucent.

Stir in the tomato paste, fresh thyme and red chili flakes and cook for another minute, stirring often.

Pour in the dry white wine and cook for 1-2 minutes until the alcohol evaporates and the liquid reduces.

Next, add the crushed tomatoes and stir well to combine. Lower the heat and simmer for 5 minutes.

Add the cooked pasta to the pan and toss well to combine with the sauce. Use some of the reserved pasta water if it gets too thick.

Stir in the grated Parmesan, then adjust the seasoning with salt and freshly ground black pepper to taste.

Serve immediately, with some extra freshly grated Parmesan on top if you like.