This spaghetti all'Arrabbiata is made of tomato juice, and it has rich flavor by slowly cooking the sauce. I love the spicy tomato sauce, but you can reduce red pepper if you like mild tomato sauce.
Cut the garlic in half, and remove the skin of it. Remove the skin of the garlic, and get rid of the sprouts. Cut it into 5mm slices.
Cut the bacon into 5mm sticks.
Cut the chili pepper in half diagonally, and remove the seeds.
Put the olive oil and garlic in a pan. Heat up on high heat. When the bubbles come out from the garlic, reduce the heat to low, and fry the garlic until light brown.
Sauté the bacon on medium-low heat until the are crisp.
Add the chili pepper, and transfer the hot of it to the oil. Don't burn it by moving the frying pan.
Add the Italian parsley to the pan.
Add the tomato juice in the pan, and heat it up on high heat. When it comes to a boil, reduce the heat.
Add the sea salt, and simmer it on medium-low heat until the sauce become sticky. Sometimes stir the sauce. It's important to slowly cook the sauce so that the umami flavor comes out.
Add the sea salt if it the sauce is bland. Keep the sauce hot during boiling spaghetti.
Start to boil the spaghettini one minute shorter than a package instruction.
Add the drained spaghetti, and live oil to the sauce, and mix them with a tong.
Serve it on a plate, and sprinkle the parsley.