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One of our all-time favorite dishes (when we dine out) is the Pasta Diavalo as served by Tre Fratelli.

I try to make it as often as possible. If you would like to join in on a nice and spicy dish, here is the recipe: more or less. Keep in mind, that I’m a culinary improviser, so I’m giving the best directions I can here…

Pasta Diavalo

1/4 lb bacon, chopped

1 small/medium onion

2 T cooking wine

2 cloves garlic

1/4 cup diced black olives

16 oz diced tomatoes

2 tsp crumbled basil (spicier the better)

2 T hot sauce

black pepper

1/2 lb angel hair pasta

Fry bacon in skillet. (An excellent tip I came across is to cut raw bacon into small pieces with kitchen shears–no need to crumble bacon.) Remove bacon and drain most of the grease. Deglaze pan with cooking wine, fry onions. After onions are cooked, add garlic cloves. Garlic cooks a bit faster than onions so do not add them at the same time. When garlic cloves are slightly browned, add olives and tomatoes. Let tomatoes break down into sauce. For chunkier sauce, decrease cooking time and add 1/4 cup tomato sauce or juice to mix. As sauce cooks, add pepper sauce and spicy basil until dish has the right amount of fire for your palate. Finish off with fresh-ground black pepper.

Serve dish over angel hair pasta. Toss pasta with parmesan cheese so sauce will stick to the noodles better! Of course, feel free to top entire dish with more peppers and parmesan.