In a non-reactive skillet, sauté the bacon in 3 tablespoons of the olive oil until lightly browned. Add the onions and cook, stirring, over medium heat until golden. Add the peperoncini, tomatoes, salt, and simmer 10 minutes. While the sauce is simmering, cook the capellini in 4 quarts salted boiling water until al dente (tender but still firm), about 3 minutes. Drain the pasta and toss with the remaining olive oil. Stir in the sauce, add the cheese, toss well, and serve immediately. (This is the only exception in tossing pasta with olive oil before adding the sauce. The capellini are so thin that the coating of oil limits their absorption of the hot sauce and helps to keep them al dente for a longer period while eating them.) Note: Peperoncini (pickled hot Italian peppers) are available at specialty shops and most supermarkets.

Copyright credit: 1990 by Lidia Bastianich and Jay Jacobs ? 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.