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In a large skillet or Dutch oven, cook the diced pancetta over medium heat until crispy and golden brown, about 8 to 10 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.

If there is less than 1 tablespoon of fat in the skillet, add the olive oil. Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes. Stir in the chopped fresh basil, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld. Stir occasionally.

While the sauce simmers, 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, usually 10 to 12 minutes.

Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the penne and add it directly to the skillet with the arrabiata sauce. Toss to coat the pasta evenly.

If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Stir in most of the crispy pancetta, reserving a small amount for garnish.

Serve immediately, garnished with the remaining crispy pancetta, chopped fresh parsley, and a generous sprinkle of freshly grated Parmesan cheese.


In a large skillet or Dutch oven, cook the diced pancetta over medium heat until crispy and golden brown, about 8 to 10 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.

If there is less than 1 tablespoon of fat in the skillet, add the olive oil. Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes. Stir in the chopped fresh basil, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld. Stir occasionally.

While the sauce simmers, 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, usually 10 to 12 minutes.

Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the penne and add it directly to the skillet with the arrabiata sauce. Toss to coat the pasta evenly.

If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Stir in most of the crispy pancetta, reserving a small amount for garnish.

Serve immediately, garnished with the remaining crispy pancetta, chopped fresh parsley, and a generous sprinkle of freshly grated Parmesan cheese.
