Spicy arrabiata rigatoni, crisp pancetta
Spicy arrabiata rigatoni, crisp pancetta
Ingredients
- 4 ounces pancetta, diced
- 2 tablespoons extra virgin olive oil
- 4 garlic, cloves, minced
- 1 1/2 teaspoons red pepper flakes
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, packed, chopped
- 1 pound rigatoni pasta
- 1/2 cup Pecorino Romano cheese, freshly grated, plus more for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh Italian parsley, chopped, for garnish
Instructions
- 1
In a large skillet or Dutch oven, cook the diced pancetta over medium heat until crisp and golden brown, about 5 to 7 minutes. Remove the crisp pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min - 2
If needed, add 1 tablespoon of extra virgin olive oil to the skillet with the pancetta fat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes and chopped fresh basil. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 15 min - 4
While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, usually 10 to 12 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 5
Add the drained rigatoni to the skillet with the arrabiata sauce. Toss to coat the pasta evenly. Stir in the grated Pecorino Romano cheese, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 6
Serve the rigatoni immediately, garnished with the crisp pancetta, additional grated Pecorino Romano cheese, and fresh chopped Italian parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy arrabiata rigatoni, crisp pancetta
Ingredients
- 4 ounces pancetta, diced
- 2 tablespoons extra virgin olive oil
- 4 garlic, cloves, minced
- 1 1/2 teaspoons red pepper flakes
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, packed, chopped
- 1 pound rigatoni pasta
- 1/2 cup Pecorino Romano cheese, freshly grated, plus more for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh Italian parsley, chopped, for garnish
Instructions
- 1
In a large skillet or Dutch oven, cook the diced pancetta over medium heat until crisp and golden brown, about 5 to 7 minutes. Remove the crisp pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min - 2
If needed, add 1 tablespoon of extra virgin olive oil to the skillet with the pancetta fat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes and chopped fresh basil. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 15 min - 4
While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, usually 10 to 12 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 5
Add the drained rigatoni to the skillet with the arrabiata sauce. Toss to coat the pasta evenly. Stir in the grated Pecorino Romano cheese, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 6
Serve the rigatoni immediately, garnished with the crisp pancetta, additional grated Pecorino Romano cheese, and fresh chopped Italian parsley.
⏱️ 2 min