Cut the chilli into strips very thin.

Cut into strips cheek.

Heat oil in a pan and add the cheek, sauté over high heat until it becomes transparent, and add the chilli.

Deglaze with the white wine and let it evaporate.

Remove the cheek and leave it in a bowl in the heat.

Add the tomato sauce to the pan and cook over medium heat for about eight minutes.

Apart boil the pasta in salted water and drain.

Combine spaghetti at the sauce and add the cheek.

Add the grated cheese and pepper and serve hot.