Penne Arrabbiata

1 lb. penne
1 lb. ripe tomatoes
2 tbsp. olive oil
1 onion, finely diced
7 oz. pancetta, diced
1 whole hot red pepper
2 cloves garlic, crushed
1/4 cup finely chopped fresh basil
Salt, to taste
1/4 cup freshly grated pecorino Romano cheese

Directions:

In a saucepan, boil tomatoes until soft enough to remove skin. Remove and slice into small spieces, leaving seeds and core intact; set aside.

Heat oil and saute onion, pancetta, whole pepper and garlic over medium-high heat. When onion begins to brown, add tomatoes and basil. Cook uncovered for several minutes over high heat. Add salt to taste.

Remove the hot red pepper, add pasta and toss to coat. Serve grated cheese for garnish.

User Reviews:

I loved this recipe, but it just wasn't Arrabbiata enough for me - so I sliced the hot red pepper and threw it atop my pasta. Delicioso!

Submitted by Ryan Snyder on December 08, 2003

Add your review of this recipe.