PENNE ALL'ARRABBIATA
Vicki
Troyer Bernardi
for 4 people
14 oz. penne
7 oz. cleaned and cut-up mushrooms
1 package of diced bacon
parsley (optional)
red pepper
1 28 oz. can tomatoes -- run them through blender or mash with fork
Heat olive oil in pan and add garlic powder.
for 4 people
14 oz. penne
7 oz. cleaned and cut-up mushrooms
1 package of diced bacon
parsley (optional)
red pepper
1 28 oz. can tomatoes -- run them through blender or mash with fork
Heat olive oil in pan and add garlic powder.
Cook
bacon in pan 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.
Put pasta in and cook al dente, tender but firm to the bite. Drain.
Put
pasta in serving bowl and cover with
sauce.
Serve
with grated Parmesan cheese.
Note: Sometimes we prepare this dish without mushrooms.
In Italy you can buy diced bacon in small
packages. We use about 3 oz. for 2 or at the most 3 people.
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