![Canadian Bacon and Mozzarella Penne](https://cdn.statically.io/img/www.foodandwine.com/thmb/UED5v1IhdYq_mo0gUHeKfESmdYs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201304-r-xl-canadian-bacon-and-mozzarella-penne-a610f176e8844b94b0ca3d608e7d9df8.jpg)
Ingredients
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1/2 pound fresh mozzarella, cut into 1/2-inch cubes
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1 clove garlic, minced
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2 1/2 tablespoons olive oil
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3/4 teaspoon salt
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Dried red-pepper flakes
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1/4 cup chopped fresh parsley
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1 small onion, chopped
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1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
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1/4 cup water
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3/4 pound penne
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1/2 pound Canadian bacon, cut into 1/4-inch dice
Directions
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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.
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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.
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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.
Suggested Pairing
A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce.