Pasta: Penne Spicy Tomato by Recipe Cottage

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	Penne Spicy Tomato

		Penne in a Spicy Tomato Sauce Serves 3-4 2 onions 2-3 cloves garlic, crushed 8 rashers pancetta or bacon 1 red pepper 1/2 cup red wine 400g can chopped tomatoes 400g can pasata (sieved tomatoes) 2 tablespoons chopped sun dried tomatoes 250g sliced mushrooms 2 tablespoons chopped fresh tarragon 2-3 tablespoons fresh basil 1 teaspoon Tabasco sauce 1/4 teaspoon crushed dried red chillies salt freshly ground pepper 50g parmesan cheese 350g cooked penne Dice the bacon and fry over a moderate heat in the olive oil until it begins to crisp and remove from the pan with a slotted spoon. Dice the onions and fry in the same pan for a few minutes until soft. Add the garlic to the onions and fry for 1 minute. Douse the pan with the wine to remove any stuck on food and flavour. Add the remaining ingredients including the bacon, and season well. The pepper is best skinned, do this by scorching under the grill and then place the pepper in a polyethylene bag for 5 minutes to sweat. The skin should come away quite easily under a running tap. Turn the heat down to a simmer and check the sauce for heat, add more tabasco if needed. Leave to simmer for about 1/2 an hour before serving. To serve, combine the sauce in a large pan with the cooked pasta, and garnish with more basil and freshly grated Parmesan cheese. Serve with fresh crusty bread or ciabatta flutes