Capellini Capricciosi (Pasta With Bacon And Hot Peppers) Recipe

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   In a nonreactive skillet, saute/fry the bacon in 3 Tbsp.

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   of the extra virgin olive oil till lightly browned.

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   Add in the onions and cook, stirring, over medium heat till golden brown.

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   Add in the peperoncini, tomatoes, salt, and simmer10 min.

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   2.

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   While the sauce is simmering, cook the capellini in 4 qts salted boiling water till al dente (tender but still hard), about 3 min.

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   Drain the pasta and toss with the remaining extra virgin olive oil.

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   Stir in the sauce, add in the cheese, toss well, and serve immediately.

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    3.

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    (This is the only exception in tossing pasta with extra virgin olive oil before adding the sauce.

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    The capellini are so thin which the coating of oil limits their absorption of the warm sauce and helps to keep them al dente for a longer period while eating them.)

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    Note: Peperoncini (pickled warm Italian peppers) are available at specialty shops and most supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.