Penne all'Arrabbiata
Grandma
- olive oil
- 1 carrot, very thinly sliced
- 1/2 onion, very thinly sliced
- 28 oz can Contadina crushed tomatoes
- 1 1/2 tsp. crushed red pepper
- 1/2 lb thickly chopped bacon, cooked until crisp
- 3/4 lb penne
In a saucepan, saute carrots and onion in a generous amount of olive oil until just tender. Add crushed tomatoes, red pepper, salt and a few more glugs of olive oil. Simmer for 45 minutes or until very thick. Cook penne until tender. Drain. Add sauce, bacon and a little more olive oil. Stir together. Season to taste.
Yield: 3 servings