Penne All'arrabbiata (Penne With Spicy Sauce)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Penne - cooked al dente
		Extra virgin olive oil
1		Onion - finely chopped (medium)
40		Garlic - sliced
3 cups	187g / 6.6oz	Italian tomatoes - canned, peeled, crushed by h
3 tablespoons	45ml	Capers - drained
1/2 cup	118ml	Green olives - pitted/halved
1 1/2 teaspoons	7.5ml	Hot red peppers - chopped
3		Anchovy fillets - drain/chop
6		Basil leaves - fresh, whole
		Parsley - fresh, chopped
1		Salt
		Fresh ground black pepper
2/3 cup	157ml	Dry red wine
1 cup	146g / 5.1oz	Pecorino romano cheese - grated
1 cup	237ml	Mushrooms - fresh, sliced
6 1/2 oz	184g	Pancetta bacon - fine chop

Recipe Instructions

Heat the oil in a large skillet and sauteethe onion until transparent. Add the garlic and sauteeuntil soft, then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), pepper and wine.

Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the pasta and sprinkle generously with cheese and parsley.

Serve immediately.

Source:
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