Recipes Canadian Bacon and Mozzarella Penne 5.0 (1) 1 Review Hot red-pepper flakes offer a pleasant contrast to mild mozzarella and salty Canadian bacon. To turn this into a satisfying vegetarian pasta, just leave out the bacon. Plus: More Pasta Recipes and Tips By Food & Wine Updated on December 3, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Gareth Morgans Yield: 4 Ingredients 1/2 pound fresh mozzarella, cut into 1/2-inch cubes 1 clove garlic, minced 2 1/2 tablespoons olive oil 3/4 teaspoon salt Dried red-pepper flakes 1/4 cup chopped fresh parsley 1 small onion, chopped 1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can) 1/4 cup water 3/4 pound penne 1/2 pound Canadian bacon, cut into 1/4-inch dice Directions In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley. In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and simmer, covered, for 15 minutes. In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water. Suggested Pairing A crisp red based on the barbera grape will be heavenly with this spicy, tomatoey sauce. Rate it Print