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Name: Penne Arrabiata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lg Onion, chopped coarsely; 1 sl Bacon, or 2 Tbsp. olive oil; 1 Serrano chili peppers, (1 to; 8 oz Italian tomatoes, or 1-8 oz; 3 Garlic

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INGREDIENTS

1/2 lg Onion, chopped coarsely
1 sl Bacon, or 2 Tbsp. olive oil
1 Serrano chili peppers, (1 to
8 oz Italian tomatoes, or 1-8 oz
SAUCE
3 Garlic

INSTRUCTIONS

Cut bacon into 1 inch pieces. Saute. Add garlic and onion to the bacon (or olive oil if using that) and saute lightly. Dice the Roma tomatoes (or open the can of sauce!) and add to the sauteed onions and garlic. Also add the hot peppers/sauce at this time. Turn heat to low. Simmer the tomatoes until the sauce is nicely thickened. With fresh tomatoes this could take a half hour. Add salt to taste. Cook the dried pasta in boiling water until done. Drain. Serve immediately placing a few tablespoons of sauce on top of the pasta. This isnt Ragu or Prego, so dont pour it on too thickly. In this case, less is better. Note: the sauce is especially tasty if it can be made several hours ahead. The flavors develop better. Also, the bacon really is essential to this dish. It adds an interesting taste dimension that the olive oil doesnt have. It adds a smoky dimension to it; it is really indescribable. It is very tasty without the hot peppers also. We usually add the peppers at the table rather than in the cooking. Posted by: Sue Parker Posted to: Knitlist Gifts 1995 - Recipes NOTES : Serves 2-3 Approx. 4 cups penne pasta (mastaciolli or other dry pasta would be fine) Recipe by: Sue Parker Posted to Digest eat-lf.v097.n087 by "Sharon L. Nardo" on Apr 01, 1997

NOTES

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Penne Arrabiata

1/2 lg Onion, chopped coarsely
1 sl Bacon, or 2 Tbsp. olive oil
1 Serrano chili peppers, (1 to
8 oz Italian tomatoes, or 1-8 oz
 SAUCE
3 Garlic

Cut bacon into 1 inch pieces. Saute. Add garlic and onion to the bacon (or  olive oil if using that) and saute lightly. Dice the Roma tomatoes (or open  the can of sauce!) and add to the sauteed onions and garlic. Also add the  hot peppers/sauce at this time. Turn heat to low. Simmer the tomatoes until  the sauce is nicely thickened. With fresh tomatoes this could take a half  hour. Add salt to taste. Cook the dried pasta in boiling water until done.  Drain. Serve immediately placing a few tablespoons of sauce on top of the  pasta. This isnt Ragu or Prego, so dont pour it on too thickly. In this  case, less is better. Note: the sauce is especially tasty if it can be made  several hours ahead. The flavors develop better. Also, the bacon really is  essential to this dish. It adds an interesting taste dimension that the  olive oil doesnt have. It adds a smoky dimension to it; it is really  indescribable. It is very tasty without the hot peppers also. We usually  add the peppers at the table rather than in the cooking.    Posted by: Sue Parker <parker30@lava.net>    Posted to: Knitlist Gifts 1995 - Recipes  <http://freenet.msp.mn.us/people/campbell/knit/rec.html>    NOTES : Serves 2-3 Approx. 4 cups penne pasta (mastaciolli or other dry  pasta would be fine)  Recipe by: Sue Parker <parker30@lava.net> Posted to Digest eat-lf.v097.n087  by "Sharon L. Nardo" <snardo@onramp.net> on Apr 01, 1997

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 1 Servings

Calories: 13
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.5mg		0 %
Potassium 36.1mg		1 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.8g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13

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