Penne all'arrabbiata (penne with spicy sauce)
Yield: 4 Servings
Ingredients:
- 1 1/2 lb Penne cooked al dente Extra virgin olive oil
- 1 md Onion finely chopped
- 4 cl Garlic sliced
- 3 c Italian tomatoes canned -peeled crushed by hand
- 3 tb Capers drained
- 1/2 c Green olives pitted/halved
- 1 1/2 ts Hot red peppers chopped
- 3 Anchovy fillets drain/chop
- 6 Basil leaves
Instructions:
fresh whole Parsley fresh chopped pn Salt Fresh ground black pepper 2/3 c Dry red wine Pecorino Romano cheese grate 1 c Mushrooms fresh sliced 6 1/2 oz Pancetta bacon fine chop Heat the oil in a large skillet and saute the onion until transparent. Add the garlic and saute until soft then the pancetta and cook until bubbling and transparent. Add the capers mushrooms olives hot red pepper anchovies salt (use only a pinch because of the anchovies) pepper and wine. Simmer until the wine is reduced by half then add the tomatoes. Cook for 10 minutes longer add the basil leaves then toss in the pasta and sprinkle generously with cheese and parsley. Serve immediately.
