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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Pepperoncini Pasta

(adapted from Fine Cooking Magazine, December 1997. Fine cooking got it from Lidia Bastianich and it’s really called Capellini Capricciosi)

This recipe makes enough for dinner for 4 + leftover sauce for the freezer.

12 Slices of Bacon
2 or 3 large onions, sliced
12-15 Pepperoncini, seeded & sliced
1 28 oz can crushed tomatoes
1 28 oz can whole tomatoes
1/2 t. Salt
1 lb. capellini
Parmesan Cheese for serving

Slice bacon (while still cold from the fridge) into small pieces. Brown in a dutch oven until bacon has a good color and there is enough oil to add the onions. (You don’t need to start with any oil to brown the bacon, the bacon fat renders quickly and is enough). Add onions and sautĂ© until onions are soft and starting to brown. Add tomatoes, salt and pepper. Let sauce simmer while you bring pasta water to boil and cook capellini. Serve with fresh grated parmesan.

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