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Spaghetti Cacciatore

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

10 ounces spaghetti

3 slices thick-cut bacon, chopped

8 ounces oyster mushrooms, sliced

1/2 red onion, chopped

3 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand

1 teaspoon dried oregano

1/4 cup grated parmesan cheese, plus more for topping

2 tablespoons extra-virgin olive oil

Chopped fresh parsley, for topping


  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  2. Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot.
  3. Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and 1/2 teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes.
  4. Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan.