Spaghetti all' arrabbiata (spicy)

Ingredients for 4 servings:

• 3 tomatoes, dried, pickled in oil
• 1 onion(s)
• 3 garlic cloves
• 6 tbsp olive oil, good
• 3 chili peppers, dried, with seeds
• 400 g tomatoes, peeled from the can
• 80 ml wine (Pinot Noir), dry
• 80 g bacon, streaky, diced
• 1 tsp all-spice
• salt and pepper
• 80 g cheese (Pecorino), freshly grated
• rosemary
• oregano
• tarragon
• lots of basil
• 400 g spaghetti or other pasta

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

I got the recipe from a mamma from Italy

Finely dice the onion and garlic, and cut the sun-dried tomatoes into thin strips. Heat the oil in a pan. First, add the onion after about 1 minute, then the garlic, and finally the bacon. Fry everything until translucent. Stir in the tomato strips and sauté briefly. Crumble the chilies (with seeds), add them along with the peeled tomatoes and the wine. Cover and simmer over low heat for about 15 minutes, stirring occasionally, while mashing the tomatoes with a fork. Crush the allspice and rosemary in a mortar, chop the basil, and stir into the sauce. Season to taste with the remaining spices. Drain spaghetti (or other pasta) that has been cooked al dente. Do not rinse, transfer to a bowl, and pour the sauce over the pasta. Serve with grated Pecorino (Parmesan) cheese on the side. Adjust the spiciness to your taste by adding more or less chili.