Penne All'Arrabbiata

• 1 1/2 pounds pasta, penne cooked
• 1 x olive oil, extra-virgin
• 1 medium onions finely chopped
• 4 each garlic cloves sliced
• 3 cups italian plum (roma) tomatoes peeled, crushed by hand
• 3 tablespoons capers drained
• 1/2 cup green olives pitted, halved
• 1 1/2 teaspoons hot chili peppers chopped
• 3 each anchovy fillets drained, chopped
• 6 each basil fresh, whole
• 1 x parsley leaves fresh, chopped
• 1 pinch salt
• 1 x black pepper freshly ground
• 23 cup red wine dry
• 1 x romano cheese grated
• 1 cup mushrooms fresh, sliced
• 6 1/2 ounces pancetta bacon, finely chopped

1. Heat the oil in a large skillet and saute the onion until transparent.
2. Add the garlic and saute until soft, then the pancetta and cook until bubbling and transparent.
3. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), pepper and wine.
4. Simmer until the wine is reduced by half, then add the tomatoes.
5. Cook for 10 minutes longer, add the basil leaves, then toss in the pasta and sprinkle generously with cheese and parsley.
6. Serve immediately.

pasta, olive oil, onions, garlic, italian plum, capers, green olives, hot chili peppers, anchovy, basil, parsley, salt, black pepper, red wine, romano cheese, mushrooms, bacon

Taken from recipeland.com/recipe/v/penne-allarrabbiata-36264 (may not work)