Penne all'Arrabbiata Con Panna Recipe
Mark Leslie knows pasta. He is the author of Beyond the Pasta, a memoir with recipes from his experiences in Italy, where he learned the mastery of cooking his noodles with everything from pollo to...
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 (1/4- inch thick slices) bacon
- 1 small onion
- 1 teaspoon salt
- 1 pound penne rigate
- 1 cup heavy cream
- 1/2 cup Parmigiano- Reggiano
- 1 (28- ounce) can whole peeled Italian plum tomatoes (preferably San Marzano)
- 1 teaspoon crushed red pepper flakes
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