Penne with Goat Cheese and Spicy Tomato Sauce

By á-46036

Ingredients

• Serves 4
• 1/4 cup olive oil
• 1 red bell pepper, chopped
• I onion , chopped
• 2 cloves garlic, minced
• 2 anchovies, chopped
• 1/8 tsp dried red pepper flakes
• 1 tsp salt
• 1/4 tsp fresh ground pepper
• 2 cups canned tomatoes with juice
• 1/4 cup red wine vinegar
• 3/4 lb penne
• 1/2 lb aged goat cheese, such as, Boucheron, crumbled (about 1 1/2 cups)
• 2 Tbsp chopped fresh parsley

Preparation

Step 1

In a large frying pan, heat oil over moderate heat. Add the bell pepper, onion, garlic, and anchovies. Cook, stirring occasionally, until the vegetables are soft, about 8 minutes.

Drain the tomatoes, reserving 1/2 cup of their juice. Chop the tomatoes. Add the tomatoes with the reserved juice to the pan with the vinegar and cook over low heat until the sauce thickens, about 20 to 25 minutes.

In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain and toss with the sauce. Sprinkle with the goat cheese and parsley.
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