Capellini Capricciosi (Spicy Capellini)

Capellini Capricciosi (Spicy Capellini)
Photo by Brian Hagiwara


  • ¾ cup freshly grated Parmigiano-Reggiano (see "How to buy real Parmigiano Reggiano")
  • 3 cups crushed peeled Italian tomatoes (about one 35-oz. can, drained)
  • 1/3 cup chopped flat-leaf parsley (optional)
  • 8 slices of bacon, chopped
  • 1 lb. capellini (angel hair) pasta
  • ¼ tsp. salt
  • 1/3 cup olive oil
  • + 2 more ingredients
    • 2 medium onions, thinly sliced
    • 10 peperoncini, drained, seeded and chopped

In a large, nonreactive skillet, heat 3 Tbs. of the olive oil over medium heat. Add the bacon and cook until lightly browned, about 10 min. Add the onions and cook, stirring occasionally, until golden, about 15 min. Add the peperoncini, tomatoes, and salt, and simmer for about 10 min. Meanwhile...

View full recipe at Fine Cooking


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