1/3 cup olive oil
8 slices bacon, chopped
2 medium onions, thinly sliced
10 pepperoncini, drained, seeded and chopped
3 cups crushed peeled Italian tomatoes (about one 35-oz. can, drained)
1/4 tsp. kosher salt
1 lb. dried capellini
3/4 cup freshly grated Parmigiano-Reggiano
1/3 cup chopped fresh flat-leaf parsley (optional)
860 MG SODIUM
You can find pepperoncini—hot, pickled peppers also known as Tuscan peppers—in the supermarket near the pickles and relishes or with other imported Italian products.
- In a large, nonreactive skillet, heat 3 Tbs. of the olive oil over medium heat. Add the bacon and cook until lightly browned, about10 minutes. Add the onions and cook, stirring occasionally, until golden, about15 minutes. Add the pepperoncini, tomatoes, and salt, and simmer for about10 minutes.
- Meanwhile, bring 4 quarts salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Drain the pasta and toss it with the remaining oil. Stir in the sauce. Add the Parmigiano, toss well, and serve immediately, garnished with the parsley, if using