Penne Arrabbiata


1 slice bacon or 2 tablespoons olive oil
1/2 large onion, chopped coarsely
3 cloves garlic
1 serrano peppers or 1 teaspoon oriental hot chil


Cut bacon into 1 inch pieces. Saute. Add garlic and onion to the bacon (or olive oil if using that) and saute lightly. Dice the Roma tomatoes (or open the can of sauce!) and add to the sauteed onions and garlic. Also add the hot peppers/sauce at this time. Turn heat to low. Simmer the tomatoes until the sauce is nicely thickened. With fresh tomatoes this could take a half hour. Add salt to taste.
Cook the dried pasta in boiling water until done. Drain.
Serve immediately placing a few tablespoons of sauce on top of the pasta.


This isn't Ragu or Prego, so don't pour it on too thickly. In this case, less is better. Note: the sauce is especially tasty if it can be made several hours ahead. The flavors develop better. Also, the bacon really is essential to this dish. It adds an interesting taste dimension that the olive oil doesn't have. It adds a smoky dimension to it; it is really indescribable. It is very tasty without the hot peppers also. We usually add the peppers at the table rather than in the cooking. 4 cups penne pasta (mastaciolli or other dry pasta would be fine).


8.0 servings


Saturday, December 12, 2009 - 11:31pm



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