Spicy arrabiata penne with pancetta
Spicy arrabiata penne with pancetta
Ingredients
Main Ingredients
- 1 pound penne pasta
- 4 ounces pancetta, diced
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 1 1/2 teaspoons red pepper flakes
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, chopped
- 1/2 cup Parmesan cheese, grated, for serving
- 1 1/2 teaspoons kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package directions until al dente, about 10 to 12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 15 min - 2
While the pasta is cooking, heat a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown, about 6 to 8 minutes. Remove the crispy pancetta with a slotted spoon and set aside on a plate lined with paper towels, leaving 1 tablespoon of rendered fat in the skillet. If less than 1 tablespoon of fat remains, add 1 tablespoon of olive oil.
⏱️ 8 min - 3
Add the minced garlic and red pepper flakes to the skillet with the pancetta fat (or olive oil). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 18 min - 5
Add the cooked penne pasta to the arrabiata sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a few tablespoons of the reserved pasta cooking water, one at a time, until the desired consistency is reached.
⏱️ 2 min - 6
Stir in three-quarters of the crispy pancetta and half of the chopped fresh basil into the pasta. Toss gently to combine.
⏱️ 1 min - 7
Serve immediately, garnished with the remaining crispy pancetta, fresh basil, and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy arrabiata penne with pancetta
Ingredients
Main Ingredients
- 1 pound penne pasta
- 4 ounces pancetta, diced
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 1 1/2 teaspoons red pepper flakes
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, chopped
- 1/2 cup Parmesan cheese, grated, for serving
- 1 1/2 teaspoons kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package directions until al dente, about 10 to 12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 15 min - 2
While the pasta is cooking, heat a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown, about 6 to 8 minutes. Remove the crispy pancetta with a slotted spoon and set aside on a plate lined with paper towels, leaving 1 tablespoon of rendered fat in the skillet. If less than 1 tablespoon of fat remains, add 1 tablespoon of olive oil.
⏱️ 8 min - 3
Add the minced garlic and red pepper flakes to the skillet with the pancetta fat (or olive oil). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 18 min - 5
Add the cooked penne pasta to the arrabiata sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a few tablespoons of the reserved pasta cooking water, one at a time, until the desired consistency is reached.
⏱️ 2 min - 6
Stir in three-quarters of the crispy pancetta and half of the chopped fresh basil into the pasta. Toss gently to combine.
⏱️ 1 min - 7
Serve immediately, garnished with the remaining crispy pancetta, fresh basil, and grated Parmesan cheese.
⏱️ 1 min