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Capellini Capricciosi (pasta With Bacon And Hot Peppers)

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CATEGORY CUISINE TAG YIELD
Grains Italian Life1, Lifetime tv 1 Servings

INGREDIENTS

8 Bacon, chopped
1/3 c Olive oil
2 Onions, thinly sliced
8 Tuscan peperoncini, seeded
and chopped
see note
3 Cuppeeled italian tomatoes
crushed
1/4 t Salt, or to taste
1 lb Capellini, thin pasta
strands
a little thicker
than angel hair
pasta
3/4 c Grated parmigiano, parmesan

INSTRUCTIONS

In a nonreactive skillet, saute the bacon in 3 tablespoons of the
olive oil until lightly browned. Add the onions and cook, stirring,
over medium heat until golden. Add the peperoncini, tomatoes, salt,
and simmer 10 minutes. While the sauce is simmering, cook the
capellini in 4 quarts salted boiling water until al dente (tender but
still firm), about 3 minutes. Drain the pasta and toss with the
remaining olive oil. Stir in the sauce, add the cheese, toss well,  and
serve immediately. (This is the only exception in tossing pasta  with
olive oil before adding the sauce. The capellini are so thin  that the
coating of oil limits their absorption of the hot sauce and  helps to
keep them al dente for a longer period while eating them.)  Note:
Peperoncini (pickled hot Italian peppers) are available at  specialty
shops and most supermarkets.  Copyright credit: 1990 by Lidia
Bastianich and Jay Jacobs © 1996  Lifetime Entertainment Services. All
rights reserved.  Formatted using MC Buster by Barb at PK  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 868
Calories From Fat: 649
Total Fat: 73.5g
Cholesterol: 0mg
Sodium: 1185.6mg
Potassium: 1640.5mg
Carbohydrates: 53.4g
Fiber: 12.3g
Sugar: 29.1g
Protein: 9.8g


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