Ingredients

1/4 cup DaVinci Extra Virgin Olive Oil, plus more for drizzling
1 small onion, cut in half
1/2 red pepper, cut into 2 large pieces
Crushed red hot pepper, optional
2 (28-ounce) cans crushed tomatoes
1 1/2 pounds baccalà, prepared
1/4 cup chopped Italian flat-leaf parsley
Salt, if needed
DaVinci Penne Rigate, cooked

Directions

1. Prepare and soak your baccalà at least 3 days prior.
2. In a medium saucepan, heat the olive oil over medium heat. Add onion and pepper pieces and allow to cook until they just begin to get golden in color and the onion have softened, about 8 minutes. Add crushed pepper and tomatoes, then bring to a soft boil, stirring often. Lower the heat, add the baccalà pieces and simmer for 20 minutes.
3. Add the chopped parsley and season, as needed, with salt and simmer for another 10 minutes. Be careful not to over-salt, as the fish may already bring enough salt to the finished sauce. Turn off the heat and drizzle with extra virgin olive oil.
4. Serve this sauce with DaVinci penne rigate cooked al dente. The sauce can be stored in the refrigerator for 1 week or up to 6 months in the freezer.

Products Used