Title: Penne all'arrabbiata (penne with spicy sauce)
 Categories: Pasta, Vegetables, Main dish, Italian
      Yield: 4 Servings
 
  1 1/2 lb Penne, cooked al dente
           Extra virgin olive oil
      1 md Onion, finely chopped
      4 cl Garlic, sliced
      3 c  Italian tomatoes, canned,
           -peeled, crushed by hand
      3 tb Capers, drained
    1/2 c  Green olives, pitted/halved
  1 1/2 ts Hot red peppers, chopped
      3    Anchovy fillets, drain/chop
      6    Basil leaves, fresh, whole
           Parsley, fresh, chopped
        pn Salt
           Fresh ground black pepper
    2/3 c  Dry red wine
           Pecorino Romano cheese,grate
      1 c  Mushrooms, fresh, sliced
  6 1/2 oz Pancetta bacon, fine chop
 
  Heat the oil in a large skillet and saute the onion until
  transparent. Add the garlic and saute until soft, then the pancetta
  and cook until bubbling and transparent. Add the capers, mushrooms,
  olives, hot red pepper, anchovies, salt (use only a pinch because of
  the anchovies), pepper and wine. Simmer until the wine is reduced by
  half, then add the tomatoes. Cook for 10 minutes longer, add the
  basil leaves, then toss in the pasta and sprinkle generously with
  cheese and parsley. Serve immediately.