Cappellini Pasta With Spicy Peppers Recipe

1. 1

   In a non-reactive skillet, saute/fry the bacon in 3 Tbsp.

2. 2

   of the extra virgin olive oil till lightly browned.

3. 3

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

4. 4

   Add in the Tuscan peppers, tomatoes and salt, and simmer for 10 min.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

10. 10

    Remove immediately and plunge into cool water.

11. 11

    Skin should slip off easily.

* Per serving · 4 servings · Values may vary.

No additional tips available.