Penne with Goat Cheese and Spicy Tomato Sauce

By á-2053

Ingredients

• 1/4 cup olive oil
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 anchovies, chopped
• 1/8 tsp. dried red pepper flakes
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 cups canned tomatoes with their juice
• 1/4 cup red wine vinegar
• 3/4 lb. penne
• 1/2 lb. aged goat cheese, crumbled
• 2 Tbs. chopped fresh parsley

Preparation

Step 1

In a large frying pan, heat the oil over moderate heat. Add the bell pepper, onion, garlic, anchovies, pepper flakes, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Drain the tomatoes, reserving the juice. Chop the tomatoes. Add the tomatoes and the juice to the pan with the vinegar and cook over low heat until the sauce thickens, about 20-25 minutes. Cook the penne in boiling, salted water until just done, about 13 minutes. Drain and toss with the sauce. Sprinkle with the goat cheese and parsley.