Penne All'Arrabbiata
72
Ingredients
| 1 ½ | pounds |
pasta, penne
cooked |
|
| 1 | x |
olive oil, extra-virgin
|
* |
| 1 | medium |
onions
finely chopped |
|
| 4 | each |
garlic cloves
sliced |
|
| 3 | cups |
italian plum (roma) tomatoes
peeled, crushed by hand |
|
| 3 | tablespoons |
capers
drained |
|
| ½ | cup |
green olives
pitted, halved |
* |
| 1 ½ | teaspoons |
hot chili peppers
chopped |
|
| 3 | each |
anchovy fillets
drained, chopped |
* |
| 6 | each |
basil
fresh, whole |
* |
| 1 | x |
parsley leaves
fresh, chopped |
* |
| 1 | pinch |
salt
|
* |
| 1 | x |
black pepper
freshly ground |
* |
| ⅔ | cup |
red wine
dry |
* |
| 1 | x |
romano cheese
grated |
* |
| 1 | cup |
mushrooms
fresh, sliced |
|
| 6 ½ | ounces |
pancetta
bacon, finely chopped |
* |
Directions
Heat the oil in a large skillet and sauté the onion until transparent.
Add the garlic and sauté 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.
