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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.


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Reviews (11 reviews)

  • Krispie | 09/29/2019

    We made this shortly after a trip to Italy where we had it for lunch. This version was not nearly as spicy. That being said, it was delicious and we will definately make again. We may try adding a little bit of crushed red pepper just to see if we can get it to taste like the one in Italy.

  • 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.

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