Spicy Arrabiata Penne with Crispy Pancetta
Spicy Arrabiata Penne with Crispy Pancetta
Ingredients
For the Sauce
- 4 ounces pancetta, diced into 1/4-inch pieces
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 1 teaspoon crushed red pepper flakes, or more, to taste
- 28 ounces canned crushed tomatoes
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 1 pound penne pasta
- 2 teaspoons salt, for pasta water, or as needed
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 15 min
- 4
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.
⏱️ 12 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 1 min
- 7
Serve immediately, garnished with the remaining crispy pancetta, chopped fresh parsley, and a generous sprinkle of freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Arrabiata Penne with Crispy Pancetta
Ingredients
For the Sauce
- 4 ounces pancetta, diced into 1/4-inch pieces
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 1 teaspoon crushed red pepper flakes, or more, to taste
- 28 ounces canned crushed tomatoes
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 1 pound penne pasta
- 2 teaspoons salt, for pasta water, or as needed
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 15 min - 4
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.
⏱️ 12 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 1 min - 7
Serve immediately, garnished with the remaining crispy pancetta, chopped fresh parsley, and a generous sprinkle of freshly grated Parmesan cheese.
⏱️ 1 min