Instructions: In a non-reactive skillet, saute the bacon in 3 tablespoons of the olive oil until lightly browned. Add the onions and cook, stirring, over medium heat until golden. Add the Tuscan peppers, tomatoes and salt, and simmer for 10 minutes.

While the sauce is simmering, cook the cappellini in 4 quarts of salted boiling water until al dente (tender but firm to the bite), about 3 minutes. Drain the pasta and toss with the remaining olive oil. Stir in the sauce, add the cheese, toss well and serve immediately.

Note: Tuscan peppers (pickled hot Italian peppers) are available at specialty shops and most supermarkets.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skin should slip off easily.

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