Quills With Spicy Tomato And Bacon Sauce - penne

Method

• Remove the cores from tomatoes and score an "x" on the base of each.
• Immerse in a pan of boiling water until the skin starts to split, 8 to 15 seconds.
• Transfer to cold water.
• When cold, peel off skins.
• Cut tomatoes crosswise in half; squeeze out the seeds, then coarsely chop each half.
• Wearing rubber gloves, dice the chili pepper.
• Finely chop the garlic.
• Wipe the mushrooms with damp paper towels; trim stems even with caps.
• Slice them.
• Strip oregano leaves from stems, reserving leaves for garnish.
• Chop leaves.
• Stack bacon slices and cut across in wide strips. Transfer bacon to frying pan.
• Fry over low heat, stirring occasionally, until the bacon is lightly browned and fat is melted, 5 to 7 minutes.
• Spoon off most of the fat, leaving about 3 tablespoons to saute mushrooms in.
• Increase heat and add mushrooms.
• Cook until mushrooms have softened and most liquid has evaporated, 3 to 5 minutes.
• Add garlic, chili pepper, oregano, chopped tomatoes with any juice, salt and pepper.
• Bring to a boil; cover with a lid and simmer, stirring occasionally, until sauce is thick and rich, 25 to 30 minutes.
• Taste for seasoning. Fill large pot with cold water; bring to a boil and add 1 tablespoon salt.
• Then add the quills.
• Simmer until tender, but still chewy, 8 to 10 minutes, stirring occasionally.
• Drain quills and rinse in hot water.
• Drain again.
• Transfer quills to a warmed serving bowl and add butter.
• Toss with 2 forks until well coated. Spoon over the sauce and half of the grated cheese.
• Toss together, then sprinkle over a little more cheese and garnish with reserved oregano leaves.
• Serve immediately with the remaining cheese.