All 'Arrabbiata Sauce
2 ½ cups canned peeled tomatoes in juice
2 oz thinly sliced pancetta or lean bacon
1 garlic clove minced
2 Tbsp extra virgin olive oil
about ½ tsp crushed red pepper
salt to taste
1. Drain the tomatoes in a strainer set over a bowl. Scoop out and discard any seeds. Coarsely chop the tomatoes and return to the liquid.
2. Cook the garlic in the olive oil over moderate heat until it begins to color. Reduce the heat and add the pancetta or bacon, cooking until browned.
3. Stir in the sauce and juice with ¼ tsp of crushed red pepper. Simmer, stirring occasionally until sauce thickens, about 20 min. If desired add ¼ tsp or more of crushed red pepper and season with salt.
4. It is traditionally served over penne with freshly grated Pecorino. 4 servings.
Wine Suggestion: Galen Glen Cellar Red or Crooked Stick Red