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Title: Penne All'arrabbiata
Categories: Pasta Main
Yield: 4 Servings
| 1 | tb | Olive oil |
| 6 | oz | Cooked ham, chopped |
| 1 | lg | Onion, finely chopped |
| 1/2 | c | Finely chopped carrot |
| 1/2 | c | Finely chopped celery |
| 1/2 | ts | Crushed dried red hot chilis |
| 28 | oz | Can ready-cut Italian tomatoes |
| 1 | lb | Dried penne or ziti pasta |
| 1/4 | c | Grated parmesan cheese |
In a 3 to 4 quart pan, combine oil and ham. Stir often over medium-high heat until lightly browned, about 5 mintues. Add onion, carrot, celery and chilis. Stir often over medium heat until vegetables are limp, about 15 minutes. Add the tomatoes, including liquid. Simmer uncovered, stirring often, until sauce is reduced to about 3 1/2 cups, 25 to 30 minutes.
In a 5 to 6 quart pan, bring about 2 1/2 quarts water to a boil. Add pasta and cook until barely tender to bite, 10 to 12 minutes. Drain.
In a large bowl, mix pasta, sauce and cheese.
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