Penne with a Spicy Tomato Sauce from The Classic Pasta Cookbook by Giuliano Hazan
This dish is very popular in Rome and central Italy and literally means angry penne because it is meant to be hot and spicy. The amount of hot red pepper may be increased or decreased depending on ...
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Ingredients
- 2 ounces pancetta sliced ⅛-inch thick and cut into ¼-inch wide strips
- ½ teaspoon finely chopped garlic
- ⅓ cup extra virgin olive oil
- 1 pound penne
- 12 medium sized fresh basil leaves, coarsely shredded
- 2 tablespoons freshly grated pecorino Romano cheese
- 3 cups canned whole peeled tomatoes, roughly chopped
- ¼ teaspoon crushed red pepper flakes
- Salt
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