About this recipe:My version of the classic sauce. Sweet, smokey and spicy. A really delicious and purse friendly midweek meal. Serve with homemade garlic bread and a good bottle of red. Use macaroni, spaghetti or your favourite pasta.
1 tablespoon reserved cooking water from the pasta
1 handful basil leaves
garlic bread to serve
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Heat the oil in a saucepan to medium. Add the shallots and bacon and fry gently. After a few minutes add the garlic and a good glug of red wine. Stir for a minute then add the the chilli, oregano, salt, pepper and tomatoes.
Bring to the boil then turn right down to simmer. Simmer gently until thick, about 1 hour.
Bring a large pot of salted water to the boil and cook the spaghetti until tender with a bite at the centre, about 10 minutes. Reserve a tablespoon of the cooking water before draining.
When ready to plate up add the cooking water to the sauce, mix well and then spoon over the pasta. Alternatively add the pasta to the bowl of sauce and mix well with tongs. Plate up and garnish with a handful of torn basil leaves and garlic bread.
Serve with my Vampires at bay garlic bread, also on this site.