Spaghetti with Bacon and Tomato Sauce

THIS was a delicious recipe. It's actually a combo of two recipes in the cookbook, one being the tomato sauce and the other being, well, the tomato sauce with bacon. And everything's better with bacon.

I'll make this tomato sauce again. It's very rich and full of tomato flavor. It really is a classic tomato sauce that can be used with anything.

Instead of posting two recipes, I'm going to combine the two. The second recipe doesn't have much to add really.

Spaghetti with Bacon and  Tomato Sauce

Photo courtesy of BBC Food Recipes.com

Recipe from The Pasta Cookbook
Serves 4

2T olive oil
1 onion, chopped
2 T tomato paste
1 tsp paprika
1 14.5 oz can chopped tomatoes, drained
pinch of dried oregano
1 1/4 c dry red wine
large pinch of sugar
1 T olive oil
8 oz bacon, roughly chopped
1 tsp chili powder
salt and pepper to taste
spaghetti

Heat oil in frying pan and fry onion for 10 minutes until softened, but not brown. Add tomato paste and paprika and cook for a further 3 minutes.

Add tomatoes, oregano, wine and sugar to pan and season with salt and pepper to taste. Bring to a boil and let it simmer for 20 minutes.

While that simmers, heat oil in large frying pan and fry bacon until crisp and golden.  Add the chili powder to bacon and cook for two minutes.

Once the tomato sauce is done, add tomato sauce to bacon and bring to a boil.  Cover and simmer for 10 minutes. While that's simmering, cook your spaghetti.

Toss the spaghetti with the tomato sauce and serve.

Optional: You can add a couple of tablespoons of chopped fresh flat leaf parsley to finish off the tomato sauce.