A creamy, spicy pasta sauce with healthy veggies to make up for the delicious bacon! I created the recipe when the right ingredients just happened to be in my fridge, in memory of a lovely arrabiata spice blend I purchased in Italy long ago. Improvise as needed to fit what you have on hand. I use Limoncello, an Italian liquer, to deglaze the pan, instead of white wine and lemon. You can also use half and half instead of cream or omit the cream altogether.