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

Recipe Instructions

pn Salt Fresh ground black pepper 2/3 c Dry red wine Pecorino Romano cheese,grate 1 c Mushrooms, fresh, sliced 6 1/2 oz Pancetta bacon, fine chop Heat the oil in a large skillet and saute the onion until transparent. Add the garlic and saute until 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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