Ingredients:

5 ounces thick-cut bacon, sliced into quarter inch pieces
13 ounces mushrooms, trimmed and sliced
2 shallots, finely chopped
2 garlic cloves, finely chopped
1/2 cup Texas Sweet & Hot jalapenos, diced.
5-7 sprigs oregano
2 14-ounce cans of diced tomatoes
salt and pepper
1 bunch of asparagus, roughly chopped
1 pound spaghetti
2 tablespoons butter
1/2 cup Parmesan cheese, finely grated

Instructions:

Put the bacon into a fry pan. Fry over low heat, stirring occasionally for 5-7 minutes or until the bacon is browned and the fat has rendered. Spoon off all but 3 tablespoons of fat.
Increase the heat and add the mushrooms and shallots. Cook for 3-5 minutes until the mushrooms have softened and most of the liquid has evaporated.
Add the garlic, Texas Sweet & Hot jalapenos, oregano, chopped tomatoes, salt and pepper. Bring to a boil, cover and simmer stirring occasionally for about 25-30 minutes until thick and rich. About ten minutes prior to sauce finishing, top with the asparagus and allow to cook. Taste as season with more salt and pepper, if needed.
While the sauce cooks down, fill a large pot with cold water and bring to boil. Add 1 tablespoon salt and cook the spaghetti until it is al dente. Drain in a colander.
In a serving bowl, add pasta and 2 tablespoons of butter and top with sauce and a sprinkling of Parmesan cheese. Serve immediately