Hot red-pepper flakes offer a pleasant contrast to mild mozzarella and salty Canadian bacon. To turn this into a satisfying vegetarian pasta, just leave out the bacon.
A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.
- 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
- 1 clove garlic, minced
- 2 1/2 tablespoons olive oil
- 3/4 teaspoon salt
- Dried red pepper flakes
- 1/4 cup chopped fresh parsley
- 1 small onion, chopped
- 1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
- 1/4 cup water
- 3/4 pound penne
- 1/2 pound Canadian bacon, cut into 1/4-inch dice
In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes and the parsley.
In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt and a pinch of red- pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
660 calories; 24g total fat; 59mg cholesterol; 1593mg sodium; 71g carbohydrates; 3g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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