1.5 cups canned tomatoes thick canned crushed one 15-ounce can
0.5 pound mozzarella cheese fresh cut into 1/2-inch cubes
0.3 cup parsley fresh chopped
1 clove garlic minced
2.5 tablespoons olive oil
1 small onion chopped
0.8 pound penne pasta
4 servings red-pepper flakes dried
0.8 teaspoon salt
0.3 cup water
Equipment
bowl
sauce pan
pot
Directions
In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes.
Add the tomatoes, water, the remaining 1/2 teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water.
Drain. Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.
