Recipe - Penne Arabiata

SAUCE
1 sl Bacon, or 2 Tbsp. olive oil
One half lg Onion, chopped coarsely
3 Cloves garlic
1 Serrano chili peppers, (1 to
2) or 1 tsp. oriental hot
chili paste, optional
8 ounce Italian tomatoes, or 18 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@lava.net

Posted to: Knitlist Gifts 1995 Recipes
http://freenet.msp.mn.us/people/campbell/knit/rec.html

NOTES : Serves 23 Approx. 4 cups penne pasta (mastaciolli or other dry
pasta would be fine)
Recipe by: Sue Parker parker30@lava.net Posted to Digest eatlf.v097.n087
by "Sharon L. Nardo" snardo@onramp.net on Apr 01, 1997