Ingredients
1/2 lb. fresh mozzarella
1 clove garlic
2 1/2 tbsp. olive oil
3/4 tsp. salt
dried red-pepper flakes
1/4 c. chopped fresh parsley
1 small onion
1 1/2 c. canned crushed tomatoes in thick puree (one 15-ounce can)
1/4 c. water
3/4 lb. penne
1/2 lb. Canadian bacon
Preparation
Step 1In 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.Step 2In 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.Step 3In 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.Step 4Wine Recommendation: A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.
