Capellini Capricciosi (Spicy Capellini)

By Pollin

Ingredients

• 1/3 cup olive oil
• 8 slices of bacon, chopped
• 2 medium onions, thinly sliced
• 10 peperoncini, drained, seeded and chopped
• 3 cups crushed peeled Italian tomatoes (about one 35-oz. can, drained)
• 1/4 tsp. salt
• 1 lb. capellini (angel hair) pasta
• 3/4 cup freshly grated Parmigiano-Reggiano (see "How to buy real Parmigiano Reggiano")
• 1/3 cup chopped flat-leaf parsley (optional)

Details

Servings 6
Cooking time 35mins
Adapted from finecooking.com

Preparation

Step 1

In a large, nonreactive skillet, heat 3 Tbs. of the olive oil over medium heat. Add the bacon and cook until lightly browned, about 10 min. Add the onions and cook, stirring occasionally, until golden, about 15 min.

Add the peperoncini, tomatoes, and salt, and simmer for about 10 min.

Meanwhile, bring 4 qt. salted water to a boil. Add the pasta and cook until al dente, about 3 min. Drain the pasta and toss it with the rest of the olive oil. Stir in the sauce. Add the cheese, toss well, and serve immediately, garnished with the parsley if you like.