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Capellini Capricciosi




Source of Recipe


Lidia Bastianich - Fine Cooking #24, pp. 98


List of Ingredients




1/3 cup olive oil
8 slices of bacon, chopped
2 medium onions, thinly sliced
10 peperoncini, drained, seeded and chopped
3 cups crushed peeled Italian tomatoes (about one 35-oz. can, drained)
1/4 tsp. salt
1 lb. capellini (angel hair) pasta
3/4 cup freshly grated Parmigiano-Reggiano
1/3 cup chopped flat-leaf parsley (optional)


Recipe



In a large, nonreactive skillet, heat 3 Tbs. of the olive oil over medium heat. Add the bacon and cook until lightly browned, about 10 min. Add the onions and cook, stirring occasionally, until golden, about 15 min.

Add the peperoncini, tomatoes, and salt, and simmer for about 10 min.

Meanwhile, bring 4 qt. salted water to a boil. Add the pasta and cook until al dente, about 3 min. Drain the pasta and toss it with the rest of the olive oil. Stir in the sauce. Add the cheese, toss well, and serve immediately, garnished with the parsley if you like.