spicy capellini

Ingredients

• 1/3 cup olive oil 8 slices bacon, chopped
• 2 medium onions, thinly sliced
• 10 peperoncini, 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)

Directions

1. In a large, nonreactive skillet, heat 3 Tbs. of the olive oil over medium heat. Add the bacon and cook until lightly browned, about 10 minutes. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Add the peperoncini, tomatoes, and salt, and simmer for about 10 minutes.
2. 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