Arrabbiata (Angry) Sauce (My Version)

Arrabbiata (Angry) Sauce (My Version) SPICY

1 lb Boneless Pork Chops, Cubed
6-8 Slices of Bacon, Cut Into Small Pieces
1 Large Onion
4-6 Garlic Cloves, minced
1/2 to 1 TBSP Red Pepper Flakes
1/8 TSP to 1 TSP Cayenne Pepper (add to your taste)
1 28 oz Can Petite Diced Tomatoes
1 Cup Vegetable Juice (I use V-8)
Pinch of Sugar
1/2 Cup Parsley (divide in 1/2)
1 TBSP Extra Virgin Olive Oil
Salt and Pepper to Taste

Pasta of your choice

4-6 quart heavy saucepan (I use a 5 quart cast iron, porcelain coated pot)

Saute' bacon til brown
Remove drippings from bacon, but try to leave 3-4 TBSP (enough to cover bottom of the pot)
Add the Extra Virgin Olive Oil Allow for it to heat back up then add Red Pepper Flakes and Cayenne
Add Onion then Garlic Saute' til onion is translucent
Add cubed Pork Chop in small batches, cook until no longer pink
Add Tomatoes TASTE at this point and season with Salt and Pepper (to your taste) plus a pinch of Sugar
Let this come to a boil for about 5 minutes. Add Vegetable Juice. Check Seasoning.
Add 1/2 of the Parsley
Let cook until sauce thickens. Once it is to a consistency that you are happy with for the pasta that you have chosen, Add the rest of the Parsley.

I used Radiatore (radiator shaped) pasta.

I had a sauce very similar to this at a local Italian restaurant. They used Pancetta. Sometimes you have to make do with what is available especially living in a rural area.

I prepared this on Sunday, March 25, 2012.