Ingredients Jump to Instructions ↓

  1. 1/2 pound fresh mozzarella cheese , cut into 1/2-inch cubes

  2. 1 clove garlic , minced

  3. 2 1/2 tablespoons olive oil

  4. 3/4 teaspoon salt Dried red pepper flakes

  5. 1/4 cup chopped fresh parsley

  6. 1 small onion , chopped

  7. 1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)

  8. 1/4 cup water

  9. 3/4 pound penne

  10. 1/2 pound canadian bacon , cut into 1/4-inch dice

Instructions Jump to Ingredients ↑

  1. 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.


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