Cappellini Pasta with Spicy Peppers

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Cappellini Pasta with Spicy Peppers  

 

8 slices soy bacon, chopped

1/3 cup olive oil, divided

2 medium onions, thinly sliced

8 tuscan peppers, seeded and chopped (see note)

3 cups peeled, crushed Roma tomatoes (see note)

1/4 tsp. salt, or to taste

1 lb. cappellini pasta

3/4 cup grated Parmesan cheese

 

In a non-reactive skillet, saute the soy bacon in 3 tablespoons of the olive oil

until lightly hot. Add the onions and cook, stirring, over medium heat until

golden. Add the Tuscan peppers, tomatoes and salt, and simmer for 10 minutes.

While the sauce is simmering, cook the cappellini in 4 quarts of salted boiling

water until al dente (tender but firm to the bite), about 3 minutes. Drain the

pasta and toss with the remaining olive oil. Stir in the sauce, add the cheese,

toss well and serve immediately.

Note: Tuscan peppers (pickled hot Italian peppers) are available at specialty

shops and most supermarkets.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skin should slip off easily.