Ingredients
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1/2 lb mozzarella cheese, cut into 1 1 1/2 in cubes
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2 1/2 tablespoons olive oil
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3/4 teaspoon salt
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1/4 cup fresh parsley, chopped
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1 small onion, chopped
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1 (15 ounce) can crushed tomatoes
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1/4 cup water
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1 lb penne
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1/2 lb Canadian bacon, cut into 1/4 Inch pieces
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1 garlic clove, minced
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1 teaspoon dried red pepper flakes
Instructions
- 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, 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.