Capellini Capricciosi (Spicy Capellini)
by Lidia Bastianich
You can find peperoncini—hot, pickled peppers also known as Tuscan peppers—in the supermarket near pickles and relishes or with other imported Italian products.
Serves six.
1/3 cup olive oil
8 slices of bacon, chopped
2 medium onions, thinly sliced
10 peperoncini, drained, seeded and chopped
3 cups crushed peeled Italian tomatoes (about one 35-oz. can, drained)
1/4 tsp. salt
1 lb. capellini (angel hair) pasta
3/4 cup freshly grated Parmigiano-Reggiano (see "How to buy real Parmigiano Reggiano")
1/3 cup chopped flat-leaf parsley (optional)
In a large, nonreactive skillet, heat 3 Tbs. of the olive oil over medium heat. Add the bacon and cook until lightly browned, about 10 minutes. Add the onions and cook, stirring occasionally, until golden, about 15 minutes.
Add the peperoncini, tomatoes, and salt, and simmer for about 10 minutes.
Meanwhile, bring 4 qt. salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Drain the pasta and toss it with the rest of the olive oil. Stir in the sauce. Add the cheese, toss well, and serve immediately, garnished with the parsley if you like.
nutrition information (per serving):
Calories
(kcal):
640;
Fat
(g):
35;
Fat Calories
(kcal):
310;
Saturated Fat
(g):
11;
Protein
(g):
19;
Monounsaturated Fat
(g):
18;
Carbohydrates
(g):
61;
Polyunsaturated Fat
(g):
3;
Sodium
(mg):
860;
Cholesterol
(mg):
30;
Fiber
(g):
5;
photo: Brian Hagiwara
From Fine Cooking 24
, pp. 98
December 1, 1997
