Penne Alla Arrabiata (Hot Devil's Pasta) submitted by Chelesa Weller from Severn, Maryland, USA I have lived in Naples, Italy for the past 3 years and my dear Friend Maria Cante taught me how to make this simple yet wonderful recipe. This recipe has been a BIG hit with everyone I've ever made it for! ENJOY!! Molte Grazie Maria...... Chelesa Weller United States Air Force Ingredients: 1 bag penne pasta 2 cloves garlic (chopped) 1/2 pkg. bacon (or Italian pancetta) 1/2 c. butter (I use less) 5-6 pepperoncini peppers to taste (or 2 chili peppers) 500 grams tomato puree Preparation: In a sauce pan, add butter & bacon. Fry the bacon until it is light brown then add the garlic. Cook it a little longer but don't burn the garlic. At the same time, start boiling water for the pasta. Add the tomato sauce and peppers to the sauce pan and simmer for 30 min or until the pasta is done. Once you add the pasta to the boiling water, cook it for as long as the bag says for 'al dente'. It's usually between 11-13 minutes. Drain the pasta - don't rinse - then add it to the sauce pan. Mix well and to "Americanize it", I add a little shredded mozzarella cheese, but for authentic Italian just top with parmesean cheese.

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