Tagliolini Pepati

Ingredients

• 2 ounces olive oil
• 3 cloves of garlic thinly sliced
• 2 jalapeño peppers seeds removed and sliced into rounds
• 6 slices applewood-smoked bacon cooked until crisp, then sliced into 1/4-inch strips
• 2 cups roasted tomato sauce (recipe follows)
• 1 1/2 cups chicken stock
• 4 ounces butter cut into cubes
• Salt and pepper to taste
• 2 lbs. fresh egg tagliolini pasta (can use egg linguine)
• 2 ounces fresh arugula (can use baby spinach)
• 12 ounces Parmigiano-Reggiano cheese grated
• 1 pinch red pepper flakes optional
• Roasted Tomato Sauce
• 3 16-ounce cans diced plum tomato in juice
• 1 6-ounce can of pureed plum tomatoes (if unavailable use diced tomato and puree in a blender)
• 3 ounces olive oil
• 1 yellow onion diced
• Salt and pepper to taste

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