"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Penne Alla Arrabiata (Hot Devil's Pasta) Recipe

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This recipe for Penne Alla Arrabiata (Hot Devil's Pasta), by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 bag penne pasta;
2 cloves garlic (chopped);
1/2 pkg. bacon (or Italian pancetta);
1/2 c. butter (I use less);
5-6 pepperoncini peppers to taste (or 2 chili peppers);
500 grams tomato puree;
Shredded mozzarella or parmesean cheese.

Directions:
Directions:
In a sauce pan, add butter & bacon.
Fry the bacon until it is light brown then add the garlic.
Cook it a little longer but don't burn the garlic.
At the same time, start boiling water for the pasta.
Add the tomato sauce and peppers to the sauce pan and simmer for 30 min or until the pasta is done.
Once you add the pasta to the boiling water, cook it for as long as the bag says for 'al dente'. It's usually between 11-13 minutes.
Drain the pasta - don't rinse - then add it to the sauce pan.
Mix well and to "Americanize it" (if you want to).
I add a little shredded mozzarella cheese, but for authentic Italian just top with parmesean cheese.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes +/-
Personal Notes:
Personal Notes:
This is from an American friend who has lived for the past 3 years in Naples, Italy. She says that she was given this recipe by her friend Maria. As Chelesa says "Enjoy!!" and "Molte Grazie Maria......". My hubby and I agree.

 

 

 

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