Start by making the tomato sauce. Heat one tablespoon oil in a saucepan on medium heat, then add half an onion and the garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chili flakes, salt and pepper, and mix well to combine. Reduce heat and simmer for 15 minutes.

Bring a large pot of water to a boil. Add spaghetti and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving half a cup of the pasta cooking water.

Approximately five minutes before the pasta has cooked, heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender. Pour prepared tomato sauce into the frying pan, as well as heavy cream and reserved pasta water.

Drain the spaghetti and quickly add it to the frying pan, too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approximately one to two minutes. Garnish with jerky.