• 1 lb penne rigate or spaghetti
• 1/2 cup plus 1 Tbsp extra virgin olive oil
• 1/2 tsp finely chopped garlic
• 2 oz bacon cut into thin strips
• 3 cups canned whole peeled tomatoes, with their juice, coarsely chopped
• 1/4 tsp red pepper flakes
• salt
• 12 medium sized fresh basil leaves torn by hand into 1/2 inch pieces
• 2 tbs freshly grated pecorino romano cheese

1. Put all but 1 tablespoon of the olive oil and all the garlic in a large skillet over medium high heat and cook until the garlic begins to sizzle.
2. Add the bacon strips and cook until the bacon is browned but not crisp.
3. Add the tomatoes, the red pepper flakes and a little salt (the bacon is already salty). Reduce the heat and simmer until the tomatoes have reduced and separated from the oil: 30 - 40 minutes depending on the size of the skillet. Remove from heat and set aside.
4. Bring 4 quarts of water to a boil in a large pot, add salt and the pasta, stirring well.
5. Return the skillet with the sauce to a medium heat and add the torn basil leaves. When the pasta is cooked al dente, drain, and toss with the sauce in the skillet, turning off the heat. Stir in the remaining tablespoon of olive oil and the grated cheese. Serve at once.

The name of this pasta means "angry" because it is hot and spicy. Increase or decrease the amount of red pepper flakes according to the intensity of "anger" you desire.

(Bob)