Recipe: Penne Arrabiata

2 oz lardo or European-style bacon, diced into 1/2-inch pieces

1 onion, diced into 1/2-inch pieces

2 tbsp garlic, finely minced

1/2 lb pancetta, julienned

1 28 oz can tomatoes, seeds removed*

1 lb penne

1 tbsp peperoncino

Salt

1/2 cup pecorino Romano, grated

*To remove seeds from canned tomatoes, put them through a food mill with a fine disk or push through a sieve with a wooden spoon. Canned plum tomatoes, preferably from Italy, have more substance, less juice and less acidity.

Penne Arrabiata Cooking Directions

In a skillet on high heat, fry the lardo with the onion and garlic, stirring, for about 3 minutes. Add the pancetta and cook, stirring, until the pancetta is crisp. Add the tomatoes, reduce the heat to medium and cook for 10 minutes.

While the tomatoes cook, bring a large pot of salted water to a boil. Cook the penne until al dente. Drain the penna and set it aside.

Add the peperoncino to the sauce. Season to taste with salt. Toss the pasta with the sauce and heat through.

Garnish with pecorino Romano to serve in a warm pasta or serving bowl.

Tom Firth's Recommended Wine Pairings

Carpineto Riserva Chianti Classico

Antinori Orvieto Classico

Masi Valpolicella

J. Lohr South Ridge Syrah

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