Quills With Spicy Tomato And Bacon Sauce - cooking recipe

Ingredients

1 lb. quills, penne or other tubular pasta
2 Tbsp. butter
1/2 c. freshly grated Parmesan or Romano
3 lb. plum or medium tomatoes
1 fresh hot red chili pepper or 1/2 tsp. dried hot chili pepper
2 garlic cloves
3/4 lb. mushrooms
5 to 7 sprigs fresh oregano
4 oz. thick-cut bacon slices
salt and pepper

Preparation

Remove the cores from tomatoes and score an \"x\" on the base of each.
Immerse in a pan of boiling water until the skin starts to split, 8 to 15 seconds.
Transfer to cold water.
When cold, peel off skins.
Cut tomatoes crosswise in half; squeeze out the seeds, then coarsely chop each half.
Wearing rubber gloves, dice the chili pepper.
Finely chop the garlic.
Wipe the mushrooms with damp paper towels; trim stems even with caps.
Slice them.
Strip oregano leaves from stems, reserving leaves for garnish.
Chop leaves.
Stack bacon slices and cut across in wide strips. Transfer bacon to frying pan.
Fry over low heat, stirring occasionally, until the bacon is lightly browned and fat is melted, 5 to 7 minutes.
Spoon off most of the fat, leaving about 3 tablespoons to saute mushrooms in.
Increase heat and add mushrooms.
Cook until mushrooms have softened and most liquid has evaporated, 3 to 5 minutes.
Add garlic, chili pepper, oregano, chopped tomatoes with any juice, salt and pepper.
Bring to a boil; cover with a lid and simmer, stirring occasionally, until sauce is thick and rich, 25 to 30 minutes.
Taste for seasoning. Fill large pot with cold water; bring to a boil and add 1 tablespoon salt.
Then add the quills.
Simmer until tender, but still chewy, 8 to 10 minutes, stirring occasionally.
Drain quills and rinse in hot water.
Drain again.
Transfer quills to a warmed serving bowl and add butter.
Toss with 2 forks until well coated. Spoon over the sauce and half of the grated cheese.
Toss together, then sprinkle over a little more cheese and garnish with reserved oregano leaves.
Serve immediately with the remaining cheese.