Try this pasta dish with a spicy tomato sauce.
The name of this dish mean "angry," because of the spicy tang. Once a staple of Rome and central Italy it has spread to almost every other region. You can add or decrease the amount of pepper flakes you use, depending if you want merely agitated or really upset sauce.
Ingredients
- 1 pound penne pasta
- 1/2 cup extra-virgin olive oil
- 1/2 tsp garlic, finely chopped
- 2 oz pancetta, cut into thin strips
- 3 cups canned, whole, peeled tomatoes, coarsely chopped (keep the juice)
- 1/4 tsp red pepper flakes
- salt
- 12 fresh basil leaves, torn into 1/2 in pieces
- 2 Tbs Pecorino-Romano cheese, freshly grated
Directions
- Pour the olive oil into a large skilled, over a medium heat. Add the garlic and cook until it just begins to sizzle.
- Add the pancetta and cook until it is brown, but not crisp.
- Add the tomatoes, red pepper flakes, and a pinch of salt.
- Allow to simmer until the tomatoes have reduced and separated from the oil. This will take approximately 30 minutes.
- Add the basil leaves and let simmer for five minutes.
- When the pasta is cooked al dente, drain and toss with the sauce in the skillet. Stir in the grated cheese and serve at once.
Note: If you don't have penne, this sauce works well with spaghetti.
