Capellini Capricciosi (Spicy Capellini)

Serves six.

by Lidia Bastianich
from Fine Cooking
Issue 24
Last Edit Date: 7/21/2011 11:30:20 AM

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.

more about:

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

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by llinares1, 3/14/2013Delish!! And easy. The one modification we made is add the parmesean cheese to individual plates not the entire dish of pasta. it helps keep the pasta more fresh when reheating.

by vi_nguyen171, 10/23/2012very yummy! a def crowd pleaser

by freshie, 11/28/2010We have used this recipe since 1997. It is one of our cold weather go-to favorites! It is wonderful and filling!!

by kindred, 4/14/2010Wonderful and so simple! This is one of my new favorite pasta recipes. I will be making this often.

by Elfie, 2/17/2010My all time favorite pasta recipe. Have made over and over again with no alterations, perfect as is!

by guadalupe, 8/21/2009Delicious! Instead of a 35 oz. can of drained crushed tomatoes we use a 28 oz. can of crushed tomatoes UNDRAINED. It is very popular with our family and friends.

by laurava, 1/14/2009Very good- love peperoncini now..

by vivaepicurea, 11/29/2008So easy. SO delicious. This is one of those recipes I keep going back to.

by Amy, 3/9/2008Multiple repeat in our house. We love it.