PENNE ARRABBIATA

This pasta, along with all all’Amatriciana and their variations are favourites in Roman trattorias. All’Amatriciana, with little pieces of cured pork in the sauce, comes from the Abruzzese town of Amatrice. So do many of the hosts of the old Roman trattorias where Romans take their meals, and so all’Amatriciana has become a Roman style of pasta. Penne all’Arrabbiata, without the cured pork, simply means “enraged pasta,” referring to the heat of the peppers.

1 lb bacon, diced

3 large garlic cloves, minced

1 large can diced tomatoes

1 small can tomato sauce

Hot red pepper flakes, to taste

1 box penne

2 Tbsp chopped parsley (optional)

Sauté the bacon in a heavy saucepan over med-high heat until crisp (if they aren’t crisp, they will get soggy in the sauce). Set aside bacon and drain most of the fat. Sauté the garlic, stirring constantly, until it is beginning to brown.

Add the tomatoes (diced and sauce) and chillies, reduce heat to med-low, and continue cooking until the tomatoes are soft and the sauce is dense but not puréed—about 20 minutes.

Add bacon back to the sauce and stir to heat.

Remove from heat and adjust seasoning if necessary.

Serve over cooked penne.

Cheese is not served with this dish in Italy.