PENNE ALL'ARRABBIATA

John's sister, Vicki and her husband, Valerio

PENNE ALL'ARRABBIATA

From Vicki Troyer Bernardi

for 4 people

olive oil

garlic powder

400 grams or 14 oz. penne, or other short tubular pasta 

200 grams or 7 oz. cleaned, cut-up mushrooms*

1 package** bacon, diced
parsley (optional)
red pepper

1 t. salt

1 broth cube
1 can tomatoes (800 grams or 28 oz.) -- run them through blender or mash with fork

grated Parmesan cheese

Heat olive oil in pan and add garlic powder. Cook bacon until partially crisp. Remove from oil. Sauté mushrooms in oil. Return bacon to skillet. 

Add red pepper and tomatoes, 1 tsp. salt, and 1 broth cube.  Cook over low heat about 30 minutes or until mixture becomes dense. 

In a deep pan, bring salted water to boiling and then cook pasta according to instructions, or  al dente.    Drain.

Cover pasta with sauce.  Serve with grated Parmesan cheese.

*Sometimes we prepare this dish without mushrooms.

**In Italy you can buy diced bacon in small packages. We use 100 grams or 3 1/2 oz. for 2  people.