Penne allArrabbiata con Panna

• 1 tablespoon extra virgin olive oil
• 2 (1/4- inch thick slices) bacon, cut into 1/4- inch cubes (smoked pancetta is preferred)
• 1 small onion, thinly sliced into half rounds
• 1 teaspoon salt
• 1 pound penne rigate
• 1 cup heavy cream
• 1/2 cup Parmigiano- Reggiano, for garnish
• 1 (28- ounce) can whole peeled Italian plum tomatoes (preferably San Marzano), placed in a bowl and crushed by hand, reserving all of the liquid
• 1 teaspoon crushed red pepper flakes

1. Heat oil in a large saucepan over medium heat.
2. When the oil is hot, add the cubed pancetta and cook until browned, 4 to 5 minutes.
3. Add the onion and saute until soft and translucent, about 3 to 4 minutes, stirring occasionally.
4. Once the onions are translucent and starting to turn golden, stir in the red pepper flakes and cook for 1 minute.
5. Add the crushed tomatoes, their juices and salt, stirring until well combined, bringing the tomatoes to a boil.
6. Once at a boil, reduce the heat to low and simmer until the sauce thickens, 18 to 20 minutes.
7. Meanwhile, cook the penne pasta in boiling salted water.
8. Remove and drain the pasta just before it is al dente, a minute or two less than the packages recommended cooking time.
9. Add the slightly undercooked pasta to the finished sauce over medium heat, stirring until well mixed.
10. Stir in the cream and cook until the pasta is al dentefirm but tender to the biteand the cream has cooked into the sauce, 2 to 3 minutes.
11. Serve hot, garnished with the grated cheese.

extra virgin olive oil, bacon, onion, salt, penne rigate, heavy cream, parmigiano reggiano, tomatoes, red pepper

Taken from www.foodrepublic.com/recipes/penne-allarrabbiata-con-panna-recipe/ (may not work)