Spaghetti Pomodoro Affumicato

You don't need to get all fancy to make this dish: all you need is bacon, tomato sauce, and a bit on chutzpah on your part

Keep it simple, delicious, and satisfying

I never got into the local version of spaghetti Bolognese. This kids' birthday party and fast-food staple has been done to death - and done badly, in my honest opinion.

It is far too sweet: most of the time, it is made with ketchup - even banana ketchup in many cases! - and seasoned to the gills with sugar. The noodles are overcooked to the point they're practically mush, and the meat is often replaced by sliced redskin hotdogs.

It's the sort of dish that would make an Italian mamma weep into her apron in despair.

The way we do spaghetti in red sauce here at home is different, though I cannot exactly call it traditional...

The way we do spaghetti in red sauce here at home is different, though I cannot exactly call it traditional as I use pantry staples as opposed to fresh, most of the time.

Mine starts out with a chunky tomato sauce as opposed to smooth. I like the soft, smooshy texture of the tomato against al dente pasta, and its sweet and tart flavours go so well with smoky bacon and earthy mushrooms. A splash of vodka brings all the flavours to the fore, but you can swap it out for some sweeter soju or take it out completely. I add a bit of brown sugar, not so much for sweetness, but to bring out the richness of the tomatoes.

The end result is a more savoury, grown-up spin on the dish, and certainly more satisfying,

Spaghetti Pomodoro Affumicato

You will need:

• 250g spaghetti, cooked according to package instructions and reserving 1/4 cup of pasta water;

• 1-1/2 cups tomato sauce or well-crushed canned tomatoes;

• 1 mushroom or chicken bouillon cube;

• 3 strips bacon, finely chopped;

• 3 cloves garlic, peeled and finely minced;

• 1 small red onion, peeled and finely sliced;

• 1 cup mushrooms, sliced;

• 2-3 tablespoons vodka or plain soju (optional);

• 1 tablespoon brown sugar;

• Salt and pepper to taste;

• 2 tablespoons olive oil;

• 2 tablespoons butter;

• 1 tablespoon Italian seasoning herb blend;

• Grated Parmesan or aged Edam to serve

Procedure

1. Cook pasta according to package instructions, reserving the stipulated amount of pasta water. Drain and set aside;

2. Heat a medium sized saucepan or wok over medium heat until slightly smoky;

3. Add the bacon and cook until crisp and the fat has rendered out; remove from the pan, keeping the drippings within, and set aside;

4. Add the olive oil and butter to the remaining bacon drippings and cook until the butter has melted;

5. Add the onion and saute until softened, then add the garlic and cook until this has browned slightly;

6. Add the bouillon cube, ensuring that it is crushed and mixed well with the aromats, then add the Italian seasoning;

7. Add the mushrooms and cook until these have softened slightly;

8. Add the bacon and cook the mixture for about a minute before adding the tomato sauce. Stir well;

9. Add the reserved pasta water and vodka or soju if you're using alcohol. Stir well and bring to a boil;

10. Reduce heat and allow the mixture to simmer for about five minutes;

11. Season with sugar, as well as salt and pepper to taste;

12. Remove from heat, then add the pasta, tossing well to ensure all strands are coated;

13. Move to a serving dish and top with grated cheese.

This comfortably serves four, allowing for seconds, and can easily be doubled.