AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

Penne all'arrabiata (penne pasta by the mad one or insane one) This is a sauce traditionally eaten over the pasta - penne. When done properly its a bit spicy but not like “Tex-Mex”. We’re not out to cauterize your taste-buds, but just like in the states it sometimes becomes a challenge between the cook and the diner.

Ingredients for four (4) persons:

Penne                                               1 pound

Pork cheek or bacon (chopped)          6 ounces

Butter                                               2 ounces

Extra virgin olive oil                          3 ounces

Canned Italian plum tomatoes            16 ounces

Grated Romano cheese                       2 ounces

Grated Parmesan cheese                     2 ounces

Fresh garlic (crushed)                       2 large cloves

Fresh red pepper or crushed              1 large or 1 teaspoon

Basil                                                 to taste

Salt                                                  to taste

White mushrooms (optional)

How to do it:

In a skillet, over medium heat, melt the butter.

Add the olive oil, garlic and red pepper.

When the garlic becomes a dark blond color, remove it from the skillet.

Add the chopped pork meat (bacon).

Note:

If you must use bacon it is especially important to let it get fairly crispy or it will just stay what seems raw in consistency.

When the meat is browned add the tomatoes and mushrooms, salt to taste (not too much because as water cooks off it will become saltier) and cook covered over a medium flame for about 20 minutes.

Coarsely chop the basil and add it to the sauce a few minutes before it is finished cooking.

In a large pot, cook the penne to the desired doneness, pour into a colander to remove the water and add the sauce.

At the table, add some more red pepper (or not if its spicy enough) and some grated parmesan.

A good red wine (not too dry) will help cool down your palate if you’ve over-done the pepper.