Sauté the onion in butter until softened.

Add the tomato paste and cook for 2 minutes, then stir in the grated tomato and cook until the liquid reduces.

Add the isot pepper, chilli flakes and salt, stir in the bulgur and cook for 3 minutes.

Add the hot water and once it boils, cook covered over low heat for 15 minutes.

Remove from heat and let rest, covered, for 20 minutes, then fluff with a fork and serve.