2 tablespoons Olive Oil

4 strips bacon-chopped into 1” pieces -I like thick cut bacon for this recipe.

2-4 cloves garlic-Peeled and crushed

1/2 teaspoon hot pepper, I like  the heat of a a bit of fresh Thai Chile-chopped but normally I use dried red pepper flakes. They are just perfect for this dish.

2-3  pints cherry tomatoes- whole

1/2 teaspoon salt

1/2  teaspoon pepper

1  teaspoon fresh parsley

5 basil leaves torn in pieces

1/2 lb. Thin Spaghetti

Fresh grated Parmesan or Romano cheese (or my favorite Locatelli.)

Start the water for pasta.

Add 2-3 tablespoons of salt to the water and cook to a rolling boil.

In a medium frying pan on medium heat, heat the olive oil.

Add the bacon and cook until almost done.

Add garlic and chile and stir well.And quickly

add the tomatoes all at once and toss together.

Add in 1/2 cup water and stir.

Add parsley, basil and salt and black pepper to taste.

Stir frequently, the tomatoes will release their juices.

Cook for 45 minutes stirring often.

After sauce has cooked for 30 minutes start cooking cook the pasta.

Once aldente, Instead of draining pasta, use tongs and place the cooked pasta directly into sauce and cook together allowing the pasta and sauce to meld together.

Add a ladle of pasta water if mixture needs more moisture .

Toss and cook for another minute. If you feel you need a little more pasta water just add a little more.

Serve Amatriciana over pasta.

Sprinkle with grated Parmesan, Romano cheese or my favorite Locotelli.

If you prefer a pink sauce add a few tablespoons of marscapone cheese into the pan and toss together before serving.

Enjoy!!