Recipe: Spicy Capellini with Peperoncini and Bacon (using canned crushed tomatoes)

SPICY CAPELLINI WITH PEPERONCINI AND BACON

1/3 cup olive oil, divided use
8 slices of bacon, chopped
2 medium onions, thinly sliced
10 peperoncini, seeded and chopped*
1 (35 ounce) can crushed peeled Italian tomatoes, drained
1/4 teaspoon salt
1 pound capellini (angel hair) pasta, uncooked
3/4 cup freshly grated parmesan cheese (preferably parmigiano reggiano)
1/3 cup chopped flat-leaf parsley (optional, for garnish)

In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the bacon and cook until lightly browned, about 10 minutes.

Add the onions and cook, stirring occasionally, until golden, about 15 minutes.

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

Meanwhile, cook the pasta in a large pot of boiling, salted water until al dente, about 3 minutes.

Drain the pasta and toss with the rest of the olive oil. Stir in the sauce and the cheese; toss well, and serve immediately, garnished with the parsley, if you like.

*Peperoncini-also known as Tuscan peppers-are in the supermarket near the pickles or with the imported Italian products.

Makes 6 servings
Source: The Best of Fine Cooking: 101 Quick and Delicious Recipes, Fall 2003