Ingredients

• 2 tbsp mild olive oil
• 1 medium onion
• thinly sliced
• 4 rashers smoked streaky bacon
• cut into 2cm/¾-wide strips
• 2 garlic cloves
• thinly sliced
• 300-350g/10½-12oz dried spaghetti
• 1 tsp dried chilli flakes
• 1 x 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper

Directions

• Half-fill a large saucepan with water and bring to the boil.
• Heat the oil in a large
• non-stick frying pan over a medium heat. Add the onion and bacon and fry for 5-6 minutes
• or until softened and lightly browned. Add the garlic and fry for a further minute (don't let the garlic burn or it will be bitter).
• When the water is boiling
• add the spaghetti in four batches
• allowing each batch to soften into the water before adding the next. Stir well
• then cook the spaghetti according to the packet instructions
• stirring occasionally.
• While the spaghetti is cooking
• stir the chilli flakes into the onion and bacon mixture
• then add the tinned tomatoes
• tomato purée
• oregano and 250ml/9fl oz water. Season
• to taste
• with the salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes
• stirring regularly
• until thickened. Stir in the cream and return the mixture to a gentle simmer.
• Drain the pasta in a colander and return to the pan. Pour over the creamy tomato sauce
• then stir the sauce into the spaghetti until evenly coated.
• To serve
• divide the spaghetti equally among four warmed serving bowls and serve.