Pasta Arrabiata

My husband and I visited Santorini, Greece on our honeymoon.  One restaurant in the village had a simple and amazing pasta arrabiata - very spicy and peppery, and so good!  After some experimenting here is my re-creation.  Serve over pasta with some good crusty bread and a glass of beer to cool your mouth!

           

Ingredients:

½ medium onion, chopped into large chunks

2 carrots, chopped into large chunks

4 strips bacon, cut to ½ inch slices

1 Jalapeno, finely diced

½ Red bell pepper, finely diced

1 Thai chili pepper, thinly sliced

3 dried mild chilies such as guajillo or ancho

2 cloves garlic, minced

2 28 oz. cans peeled whole tomatoes, crushed by hand

Extra virgin olive oil
Salt

Method:

Soak the dried peppers in hot water.  Place the onion and carrots in a food processor and puree. 

In a large saucepan or pot, cook bacon on medium heat until crispy.  Remove bacon from pan leaving the fat.  Add veggie puree and cook until lightly browned, meanwhile put the dried chilies in the processor and puree.  After carrots and onions have browned a bit, add jalapeno, bell pepper, thai chili, and garlic and cook for 3 more minutes.  Add the tomatoes and chili puree and simmer for 30 minutes.  Add a dash of extra virgin olive oil for flavor. Taste for salt.