Tagliatelle all'amatriciana Vs. Puttanesca Mash Up... Winning!

So, I was sitting at home all on my lonesome tonight, on what is Hump Day for most, but Saturday for me. I was picking my brain for an idea of what to cook for dinner. I did a quick ring around to the girls to invite them over for a feed, but all declined for various reasons. Pft! Their loss! Time to find some new friends methinks!

Any who, back to the story. I decided I was going to make pasta with some sort of red, spicy sauce. I drove to the supermarket and the idea hit me. Tagliatelle all'amatriciana Vs. Puttanesca Mash Up! Awesome!

I diced 1/2 a brown onion, 2 slices of short cut bacon cut in 1/2 length ways, and then cut into thin strips and around 100g of a stick of pepperoni sliced into 5mm lardons. I threw all of these into a fry pan with heated olive oil along with 2 tea spoons of crushed garlic on a Med-High heat.

After a few minutes when the onions had turned transparent, and the bacon had slightly browned, I chucked in 2 table spoons of tomato paste and cooked that for a few minutes until it had dried out quite a lot.

While that was all going on, I diced a medium sized fresh tomato and a medium sized field mushroom and slid those babies into the pan with all of the other crap then added a splash of water. I chopped up around 12 kalamata olives 3 large pieces of roasted red peppers from the Deli and popped them into the mix too. I gave it a bit of a stir, poured in a tad more water and around 1/3 of a cup of hot chili sauce.

I put the sauce on a smaller burner and let it simmer with a handful or 2 of baby spinach whilst the tagliatelle cooked.

I drained the pasta, added it to the pan of sauce and mixed it all together. Then it was time to feast! Yummo! I possibly put a little too much chili into the sauce, but I like it hot! You can reduce the amount of chili to your taste.