Spicy Capellini

I've made this many times in the last twelve years, often for a casual company dinner. The spiciness comes from pepperoncini and it is just the right amount of heat. This is a Lidia Bastianich dish and you really can't go wrong with her pasta recipes. It is very forgiving when it comes to variation -- works with spaghetti as easily as angel hair, pancetta works just as well as American-style bacon. If you have any left over, it is even better the next day heated up in the microwave.

I like an Italian white with this dish.