Penne arabiata

Yield: 1 Servings

Measure Ingredient
1 slice Bacon, or 2 Tbsp. olive oil
½ large Onion, chopped coarsely
3 \N Cloves garlic
1 \N Serrano chili peppers, (1 to 2) or 1 tsp. oriental hot chili paste, optional
8 ounces Italian tomatoes, or 1-8 oz can tomato sauce (not paste)


Cut bacon into 1 inch pieces. Saute. Add garlic and onion to the bacon (or olive oil if using that) and saute lightly. Dice the Roma tomatoes (or open the can of sauce!) and add to the sauteed onions and garlic. Also add the hot peppers/sauce at this time. Turn heat to low. Simmer the tomatoes until the sauce is nicely thickened. With fresh tomatoes this could take a half hour. Add salt to taste. Cook the dried pasta in boiling water until done.

Drain. Serve immediately placing a few tablespoons of sauce on top of the pasta. This isn't Ragu or Prego, so don't pour it on too thickly. In this case, less is better. Note: the sauce is especially tasty if it can be made several hours ahead. The flavors develop better. Also, the bacon really is essential to this dish. It adds an interesting taste dimension that the olive oil doesn't have. It adds a smoky dimension to it; it is really indescribable. It is very tasty without the hot peppers also. We usually add the peppers at the table rather than in the cooking.

Posted by: Sue Parker <parker30@...> Posted to: Knitlist Gifts 1995 - Recipes

NOTES : Serves 2-3 Approx. 4 cups penne pasta (mastaciolli or other dry pasta would be fine)

Recipe by: Sue Parker <parker30@...> Posted to Digest eat-lf.v097.n087 by "Sharon L. Nardo" <snardo@...> on Apr 01, 1997

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