Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft,
then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, salt, ground pepper and wine.
Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, tehn toss in the cooked pasta.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in microwave or in covered pot on stovetop.
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Wed, 11 February 2004 22:17
Penne All' Arrabbiata
Re: Penne All' Arrabbiata