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Recipe for :

Spicy Capellini

This 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 said:

"This recipe comes from Lidia Bastianich. Very tasty".


8 slices bacon chopped
1/3 cup olive oil
2 medium peperoncini, seeded and finely chopped (see note)
3 cps peeled Italian tomatoes, crushed
1/4 tsp. salt, or to taste
1 lb. capellini
3/4 cup grated Parmigiano Reggiano cheese

  • In a non-reactive skillet, sauté the bacon in 3 tablespoons of olive oil until lightly browned.
  • Add the onions and cook, stirring over medium heat until golden.
  • Add the peperoncini, crushed tomatoes and salt and simmer for 10 minutes.
  • While the sauce is simmering, cook the capellini in 4 quarts of salted boiling water until al dente (tender but still firm), about 3 minutes.
  • Drain the pasta and toss with the remaining olive oil.
  • Stir in the sauce, add the cheese, toss well, and serve immediately.

Peperoncini (pickled hot Italian peppers) are available in specialty shops and most supermarkets.

Serves 4

Shirley Cline