In a large frying pan heat enough olive oil to cover the base of the pan to a high heat.
Brown garlic and onion for 2 minutes. Add bacon, dried chilli flakes and rosemary and brown.
Add the mushrooms and brown them too so the pan is laminated with layers of flavour – the browning of the onion, bacon and mushrooms needs to be lifted off the bottom of the pan and placed into the sauce.
Add the wine and cook until all of the alcohol has evaporated, then add the freshly cut and halved fresh tomatoes, cover with a lid and cook covered for about 5 minutes on a high heat. This will soften the tomatoes.
Now add the squashed or liquidised tinned plum tomato, season with salt and bring to a boil.
Reduce the heat and simmer for about 30 minutes or until the sauce has reduced and thickened.
Bring a large pot of salted water to the boil and cook the spaghetti. Drain well and return to the pot – add the cream and stir into the spaghetti.
Add half of your Amatriciana Sauce and serve individual portions with a little extra sauce on top.
Reprinted with permission of Janice Tripepi. To visit Janice Tripepi’s
blog, click here.