Fr. Paul D. Seil

PM Buffalo Appearance 6/7/07

Pasta Arrabbiatti

1 lb. pasta, cooked according to the package and drained

Sauce

6 oz. chopped panchetta

2 Tbsp. crushed red pepper flakes

2 cloves chopped garlic

2 tsp. olive oil

salt

1 28 oz can Italian plum tomatoes – San Marzano preferred

4 Tbsp. parsley

Crush plum tomatoes into small piece and heat to a simmer in a saucepan. In a skillet add 2 tsp. olive oil, garlic, panchetta and sauté until brown. Add parsley to the skillet. Add simmering tomatoes to the skillet. Add the salt and the pepper flakes. Add sauce to the pasta and mix well. Garnish with a hard cheese and parsley. Serve immediately.