Penne All'arrabbiata (Penne With Spicy Sauce) Recipe
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Penne All'arrabbiata (Penne With Spicy Sauce)
1 1/2 lb Penne, cooked al dente
Extra virgin olive oil
1 medium Onion, finely chopped
4 cl Garlic, sliced
3 cup Italian tomatoes, canned,
-peeled, crushed by hand
3 tbsp Capers, drained
1/2 cup Green olives, pitted/halved
1 1/2 tsp Hot red peppers, chopped
3 Anchovy fillets, drain/chop
6 Basil leaves, fresh, whole
Parsley, fresh, chopped
pinch Salt
Fresh ground black pepper
2/3 cup Dry red wine
Pecorino Romano cheese,grate
1 cup 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. |
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