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  Penne Matriciana
John Morrison formerly of Prego, Westin Resort Guam



2 Tbs Olive oil
3 oz smoked Bacon
2 oz yellow onion, julienned
1/2 tsp chili flakes
8 oz marinara
2 cloves garlic, minced
1 tsp butter
8 oz penne

1 Tbs parmesan cheese
1 tsp parsley, chopped

Pre-freeze bacon because it's easier to work with. Slice width wise into quarter inch strips. Julienne half a medium size yellow onion. Mince two cloves garlic. Set everything aside.

Begin cooking pasta in boiling, salted water for about 8-10 minutes depending on desired firmness.

Slowly bring marinara sauce to a simmer then cover and turn off heat.

In a large saute pan render bacon on medium heat with olive oil; add onion and sweat (cook without browning). Add garlic and cook for about two minutes, and then add the marinara sauce. Turn the heat down to low.

Strain the cooked pasta and add to the sauce. Add cold butter and toss. Garnish the pasta with cheese and parsley in a serving bowl.

This wonderfully spicy flavored pasta uses the classic combination of bacon and tomato while adding chili flakes for heat. The result is mouthwatering and immensely satisfying! Try this recipe next time to impress your date, family, or friends. You can't go wrong!

Yield: 2 to 4 Servings