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Capellini Capricciosi (Spicy Capellini)

Brian Hagiwara

Servings: six.

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.


  • 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)

Nutritional Information

  • Calories (kcal) : 640
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 30
  • Sodium (mg): 860
  • Carbohydrates (g): 61
  • Fiber (g): 5
  • Protein (g): 19


  • 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.


Rate or Review


  • sernst | 03/20/2014

    Excellent and an easy pasta to make in a pinch. I had all ingredients on hand (although I halved it) and it was a big hit. It is spicy though. I used 4 pepperoccini in a half recipe instead of 5 and it was plenty hot for my kids. Definitely one to make again.

  • llinares1 | 03/14/2013

    Delish!! 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.

  • vi_nguyen171 | 10/23/2012

    very yummy! a def crowd pleaser

  • freshie | 11/28/2010

    We have used this recipe since 1997. It is one of our cold weather go-to favorites! It is wonderful and filling!!

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