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Penne in a Spicy Tomato Sauce


2 Medium Size Cooking Onions
2-3 Plump Cloves of Crushed Garlic (adjust to taste)
8 Rashers of Smoked Bacon (Pancetta if available)
1 Large Red Pepper
1/2 Cup of Red Wine
1 400g Can of Chopped Tomatoes
1 400g Can of Pasata (Sieved Tomatoes)
2 tablespoon of Chopped Sun Dried Tomatoes
250g Sliced Mushrooms
2 tablespoon of Chopped Fresh Tarragon
2-3 tablespoon of Fresh Basil
1 teaspoon Tabasco Sauce (Hot Pepper Sauce)
1/4 teaspoon of Crushed Dried Red Chillies
Extra Virgin Olive Oil for Frying
Salt and Freshly Ground Pepper
50g Parmesan Cheese to Garnish
350g Cooked Pasta (Penne)

Serves 3-4

Dice the bacon and fry over a moderate heat in the olive oil until it begins to crisp and remove from the pan with a slotted spoon. Dice the onions and fry in the same pan for a few minutes until soft. Add the garlic to the onions and fry for 1 minute. Douse the pan with the wine to remove any stuck on food and flavour. Add the remaining ingredients including the bacon, and season well.

The pepper is best skinned, do this by scorching under the grill and then place the pepper in a polyethylene bag for 5 minutes to sweat. The skin should come away quite easily under a running tap. Turn the heat down to a simmer and check the sauce for heat, add more tabasco if needed. Leave to simmer for about 1/2 an hour before serving. To serve, combine the sauce in a large pan with the cooked pasta, and garnish with more basil and freshly grated Parmesan cheese. Serve with fresh crusty bread or ciabatta flutes

Sauce is suitable for home freezing.

Tip: Blend sauce to make a spicy pizza topping.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.