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Capellini Capricciosi (Pasta with Bacon And Hot Peppers)

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

INGREDIENTS

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

INSTRUCTIONS

1. 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.
2. 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.
3. (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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