Spicy Arrabiata Penne with Crispy Guanciale
Spicy Arrabiata Penne with Crispy Guanciale
Ingredients
For the Pasta
- 1 pound penne pasta
- kosher salt, as needed, for pasta water
For the Crispy Guanciale
- 4 ounces guanciale, diced
For the Arrabiata Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min•🌡️ 212
- 2
While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the diced guanciale and cook, stirring occasionally, for 5-7 minutes until crispy and golden brown. Using a slotted spoon, remove the crispy guanciale and set it aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min•🌡️ 325
- 3
Reduce the heat to medium-low. If needed, add a splash of olive oil to the skillet to ensure there are about 2 tablespoons of fat in total. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min•🌡️ 275
- 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes. Add the granulated sugar, kosher salt, and freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 20 min•🌡️ 180
- 5
Once the sauce has simmered, stir in the heavy cream until fully incorporated and the sauce is slightly lighter in color and richer.
⏱️ 1 min
- 6
Add the cooked penne directly to the sauce in the skillet. Add 1/2 cup of the reserved pasta water and stir well to combine. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 3 min
- 7
Stir in the chopped fresh basil and parsley. Add most of the crispy guanciale, reserving a small amount for garnish. Stir in 1/2 cup of grated Parmesan cheese until melted and well incorporated into the sauce.
⏱️ 2 min
- 8
Divide the spicy arrabiata penne among serving bowls. Garnish each portion with the remaining crispy guanciale, a sprinkle of fresh basil or parsley, and extra grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Arrabiata Penne with Crispy Guanciale
Ingredients
For the Pasta
- 1 pound penne pasta
- kosher salt, as needed, for pasta water
For the Crispy Guanciale
- 4 ounces guanciale, diced
For the Arrabiata Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min•🌡️ 212 - 2
While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the diced guanciale and cook, stirring occasionally, for 5-7 minutes until crispy and golden brown. Using a slotted spoon, remove the crispy guanciale and set it aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min•🌡️ 325 - 3
Reduce the heat to medium-low. If needed, add a splash of olive oil to the skillet to ensure there are about 2 tablespoons of fat in total. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min•🌡️ 275 - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes. Add the granulated sugar, kosher salt, and freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 20 min•🌡️ 180 - 5
Once the sauce has simmered, stir in the heavy cream until fully incorporated and the sauce is slightly lighter in color and richer.
⏱️ 1 min - 6
Add the cooked penne directly to the sauce in the skillet. Add 1/2 cup of the reserved pasta water and stir well to combine. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 3 min - 7
Stir in the chopped fresh basil and parsley. Add most of the crispy guanciale, reserving a small amount for garnish. Stir in 1/2 cup of grated Parmesan cheese until melted and well incorporated into the sauce.
⏱️ 2 min - 8
Divide the spicy arrabiata penne among serving bowls. Garnish each portion with the remaining crispy guanciale, a sprinkle of fresh basil or parsley, and extra grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min