Penne all'Arrabbiata

Italians are known for the variety, shape and size of their pasta. And although you can usually interchange pasta in a recipe for your favorite variety, there is a reason that particular sauces work well with different pasta shapes. Penne pasta might also be named mostaccioli; both of these are long and tube-shaped, with penne being cut on the bias. Unlike ziti, penne will contain ridges. Arrabbiata sauce translated means "angry," and this delicious spicy sauce needs a strong pasta to hold on to. That's why penne is often seen on Italian-American menus with this sauce. The ridges of the pasta hold the assertiveness of the sauce very well.

Because of the amount of bacon in this recipe, I consider this a special occasion pasta dish. I often serve it at holiday parties with a vegetarian antipasti and a simple rosemary focaccia bread.

Penne all'Arrabbiata

• 1 lb penne
• 1 lb tomatoes, fresh pureed or canned pureed
• ½ lb good quality bacon, cut into small strips, or pancetta, Italian cured bacon
• 1 tablespoon olive oil
• ½ medium white onion, chopped fine
• 2 or 3 cloves garlic chopped fine
• 3 hot red peppers (chilies). Cut into tiny strips. If unavailable, you may substitute ½ to 1 teaspoon crushed red chili peppers, depending how spicy your guests or family like their food
• 4 oz freshly grated parmesan cheese
• Finely shredded arugula leaves for garnish
• Salt and freshly ground pepper

Preparation

1. Cook penne according to package directions, making sure you don't overcook the pasta. Pasta should be al dente or "to the tooth." This means the pasta will have a little bite to it.
2. In a large sauté pan, cook the bacon strips in olive oil over medium heat. When they are almost browned add the onion and the garlic, stirring frequently until the onion is nicely golden. Add the chopped fresh chilies or the dried chilies and tomatoes, Cook over medium heat for 5 minutes. Season off the heat with salt and fresh ground pepper. It is imperative that you buy good bacon. I often use thick-sliced peppered bacon; although it costs more, there will be a better flavor than if you use the average supermarket brand.
3. Drain the pasta but don't rinse it, saving at least 1 cup of pasta cooking liquid. Toss the pasta with the sauce adding some cooking liquid if necessary.
4. Garnish with finely shredded arugula leaves or finely shredded basil leaves if arugula is not available and serve immediately.
5. Pass freshly grated parmesan cheese. This makes a good first coarse when you are serving simple grilled meats as an entrée.

Suggestions for a vegetarian antipasti

• Grilled or roasted vegetables
• Marinated fresh mozzarella
• Baby artichokes
• Stuffed mushrooms
• Roasted peppers, olives and fontina cheese
• Caponata served with toasted bread
• Insalata caprese
• Sweet pepper salad
• Bruschetta
• Assorted Italian cheeses