Penne con Peperoni e Pancetta Affumicata

Name: Penne con Peperoni e Pancetta Affumicata (Penne with Peppers and Bacon)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: ⅓ cup freshly grated parmigiano-reggiano (Parmesan); 3 tablespoons chopped parsley; Black pepper in a grinder; Salt; ⅓ cup freshly grated parmigiano-reggiano (Parmesan); 1 pound penne (quill-shaped pasta); 3 tablespoons vegetable oil; ⅓ cup onion chopped fine; 6 ounces bacon, cut into 6 thin strips; 4 tablespoons butter; 2 or 3 sweet bell peppers, preferably red, but green are acceptable

Penne with Peppers and Bacon

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Here is another quick, tasty sauce inspired by Venice’s baconlike pancetta affumicata. Peppers and bacon share the honors, both cooked in a flavor base of butter and onion. The peppers are diced small so that they cook in just minutes for this fast-paced sauce.

Ingredients

2 or 3 sweet bell peppers, preferably red, but green are acceptable
⅓ cup onion chopped fine
3 tablespo

Europe
Italy
Spicy
Pasta
Mediterranean

Method

Wash the peppers, split them in half lengthwise, remove the stems, core, and seeds, and cut them into ¼-inch squares.
Put the onion, vegetable oil, and 3 tablespoons of the