is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirely
recipe comes from Lidia Bastianich. Very tasty".
slices bacon chopped
1/3 cup olive oil
2 medium peperoncini, seeded and finely chopped
3 cps peeled Italian tomatoes, crushed
1/4 tsp. salt, or to taste
1 lb. capellini
3/4 cup grated Parmigiano Reggiano cheese
a non-reactive skillet, sauté the bacon
in 3 tablespoons of olive oil until lightly
the onions and cook, stirring over medium heat
the peperoncini, crushed tomatoes and salt and
simmer for 10 minutes.
the sauce is simmering, cook the capellini in
4 quarts of salted boiling water until al
dente (tender but still firm), about 3 minutes.
the pasta and toss with the remaining olive
in the sauce, add the cheese, toss well, and
Peperoncini (pickled hot Italian peppers) are
available in specialty shops and most supermarkets.