APERTO’S TAGLIOLINI PEPATI

4 bacon slices

¼ cup olive oil

2 garlic cloves, thinly sliced

2 jalapeno chilies, seeded and sliced

pinch of red pepper flakes

Tomato sauce (recipe follows)

1 stick unsalted butter

½ cup water

1 pound fresh tagliolini or linguine

3 cups arugula, stemmed

salt and pepper to taste

2 cups grated Parmigiano-Reggiano cheese

TOMATO SAUCE:

16 ounces canned diced Italian tomatoes

Salt and freshly ground pepper to taste

½ cup canned tomato puree (not paste)

¼ cup olive oil

½ onion , diced

1 garlic clove, sliced.

-Preheat the oven to 350 degrees F. Drain the tomatoes in a fine-meshed sieve over a saucepan. Leaving the sieve on the pan to continue the draining, bring the tomato juice to a simmer over medium heat and cook until reduced about two thirds. Transfer the drained tomatoes to an oiled 8-inch square baking dish, season with salt and pepper, and bake for 45 to 60 minutes, stirring frequently. Add the tomato puree and continue to bake, stirring frequently, until thickened, about 1 hour.

-In a medium skillet over medium heat, heat the olive oil and sauté the onion and garlic until golden. Remove the tomato mixture from the oven and add the reduced tomato juice, onion, and garlic. Stir to incorporate and set aside to cool. The sauce should be very thick.

-In a large nonreactive skillet over medium heat, cook the bacon until it renders its fat. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the bacon fat and wipe out the pan with paper towels.

-In the same pan over medium heat, heat the oil and sauté the garlic until it begins to brown. Add the bacon, chilies, red pepper flakes, tomato sauce, butter, and water. Bring to a simmer.

-Meanwhile, in a large pot of salted water, cook the pasta until al dente, 30 to 60 seconds after the water returns to a boil.

-Add the arugula to the tomato mixture and cook until wilted, about 1 minute. Season with salt and pepper. Add the pasta to the sauce, then add ¾ to 1 cup of the cheese. Divide among warmed shallow soup bowls and serve at once, with the remaining cheese alongside.