Summary

Ingredients

• 100 g bacon, Italian (pancetta)
• 500 g tomato (bottle tomatoes, can)
• 3 cloves garlic
• 10 g butter
• 70 g onion (s)
• 2 peperoncini, red
• 2 pinches salt
• 400 g penne riate
• 1 bunch parsley, smooth, cut into thin strips
• 100 g parmesan, freshly rated
• Pepper, white, freshly ground

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Instructions

1. Cut the pancetta into fine strips. Take the tomatoes out of the tin, cut them into pieces and strain the pulp through a sieve. Peel the garlic and cut into fine slices.
2. Bring enough salted water to the boil in a large pot (without oil) and cook the pasta in it according to the instructions on the packet until al dente.
3. In the meantime, finish the sauce: melt the butter in a pan. Briefly sauté the onions, garlic and the whole peperoncini in it. Stir in the tomatoes and let simmer briefly over a low heat. Salt and pepper.
4. Drain the pasta, mix with the sauce and fish out the peperoncini.
5. Serve the penne sprinkled with parmesan and parsley.