Penne with tomatoes, bacon and peperoncino

Name: Penne with tomatoes, bacon and peperoncino
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g ripe tomatoes; 1 Onion; 1 small red chili pepper; 1 Branch rosemary; 2 TABLESPOONS + 1 tsp olive oil; 150-200 ml White wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g Penne noodles; 150 g Pancetta (Italian air-dried bacon); 1 small bay leaf; 4 TABLESPOONS sliced parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g ripe tomatoes
1 Onion
1 small red chili pepper
1 Branch rosemary
2 TABLESPOONS + 1 tsp olive oil
150-200 ml White wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g Penne noodles
150 g Pancetta (Italian air-dried bacon)
1 small bay leaf
4 TABLESPOONS sliced parmesan cheese

Directions

1
Carve tomatoes crosswise, blanch with boiling water, let stand briefly. Quench tomatoes, peel skin. Chop the tomatoes into small pieces. Peel onion and cut into thin rings.
2
Cut the chillies in half lengthwise, remove the seeds. Cut the pod into small pieces. Wash the rosemary, shake dry. Pluck the needles from 1/2 twig and chop finely. Heat 2 tablespoons of oil in a pan. Sauté onion rings and chillies briefly, then stir in tomatoes and sauté briefly.
3
Add chopped rosemary. Add white wine and simmer for about 20 minutes, stirring occasionally. Season the sauce to taste with salt, pepper and possibly some sugar. Cook the pasta in boiling salted water according to the instructions on the packet.
4
Remove sauce from the stove and keep warm. Heat 1 tsp. oil in a small pan. Drain the pancetta and add 1/2 a sprig of rosemary and bay leaf at the end. Drain the pasta and add to the sauce. Arrange the pasta and sprinkle with pancetta and parmesan.