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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
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


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